Green Posole with Shredded Chicken

Green Posole Verde with Chicken

Is there anything better on a cold winter’s night than a warm bowl of chicken soup?

I think not.

The way the warm broth slips down your throat and warms you from the inside out. The steam from the bowl wafting up over your face, bathing you in the rich smells of chicken and vegetables. It simply can’t be beat.

While I LOVE a good chicken noodle, I also really love posole. (Do I really have to remind you of my obsession with Mexican food? I didn’t think so ūüėČ ).

There are different types of posole, but generally they include some sort of slow-simmered meat, a flavorful broth (either green and tomatillo based or red chile based), and tender grains of hominy.

What’s hominy?

It’s basically dried corn kernels that have been softened by soaking them in a mixture of lime or wood ash (or in modern times, sometime lye).

The process is called nixtamalization, and it results in tender white kernels that look sort of like mushy corn nuts. (appealing, I know)

But soaking the kernels in lime or ash also gives hominy a nutritional boost.

Without the soaking, our bodies cannot access the vitamin B3 (niacin) in the corn kernels. This is a problem for people who rely on corn as a major food source. They need every vitamin and mineral they can get!

Without enough niacin in the diet, a¬†deficiency disease develops called pellagra. Signs of pellagra are the 3 “D’s”: Diarrhea, Dementia, & Dermatitis, and if untreated, can even lead to death!


Yes, this actually happened back in the day when American settlers tried to use corn as a staple in their diet without following the customs of the native people. Without soaking the corn first, they were unable to access and absorb the vitamin B3 (niacin) in their food and pellagra ran wild.

Thankfully, our modern diets are typically rich in niacin, and pellagra is now uncommon in America. Phew!

Ancient wisdom saves the day!

Posole Verde with Chicken and Hominy

So anyways, back to my hominy soup.

I’m obsessed with green posole with shredded chicken and ALL the toppings.

I mean all.

This soup becomes a hearty meal once you top it with crunchy tortilla strips, sour cream and/or cheese, avocado, radish, cilantro, onion, lettuce, lime, and hot sauce.

The sour cream melts into the broth and makes it gorgeously light green and creamy, while the radish, lettuce, and tortilla strips give each bite texture and crunch. When you take a bite, the tangy broth makes your tastebuds dance and sing. You’ll start in, and 2 seconds later, wonder where all the soup went as you reach the bottom of the bowl.

It’s that good.

Perfect to enjoy family style on a cool winter’s night, or serve at a party for everyone to top their bowl to their liking. Have fun with it!

Close Up Shot of Chicken Posole Verde

Green Posole with Shredded Chicken

Prep Time45 mins
Cook Time50 mins
Total Time1 hr 35 mins
Course: Soup
Cuisine: Mexican
Servings: 8
Author: Erica Julson


  • 4 bone-in skin-on chicken breasts
  • 2 quarts chicken broth
  • 2 1/2 cups water
  • 1 lb fresh tomatillos, husked, rinsed, and halved if large
  • 1 small white onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 2 large poblano peppers, seeds, stem, and core removed, each cut into 4 pieces
  • 1 small serrano pepper, seeds removed
  • 1 small bunch cilantro, about 1/2 cup
  • 1 tablespoon fresh oregano leaves
  • 2 tablespoons olive oil
  • 50 oz canned hominy, drained
  • Your choice of toppings:¬†Shredded iceberg lettuce or cabbage, , thinly sliced radish or jicama, diced avocado, minced white onion, sour cream or crema, shredded monterey jack cheese or queso fresco, minced cilantro, crispy tortilla strips or crumbled tortilla chips, lime wedges, and Tapatio.


  • Pour the chicken broth and water into a large enameled dutch oven. Add the chicken breasts and simmer for about 25 minutes, or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.
  • Use tongs to remove the chicken breasts from the cooking liquid and place on a plate to cool. Keep the cooking liquid for later.
  • While the chicken cools, add the tomatillos, onion, garlic, poblanos, serrano, cilantro, and oregano to the blender. Scoop 1 cup of the chicken cooking liquid into the blender as well. Pulse until combined, then blend until smooth.
  • Add 2 tablespoons of olive oil to a large nonstick skillet and warm over medium heat. Add the tomatillo puree and cook, stirring occasionally, for 10 or 15 minutes, until the sauce has turned dark green.
  • As the sauce cooks, shred the chicken breasts and discard the skin and bones. Add the shredded chicken and the hominy to the pot with the chicken broth. When the tomatillo sauce is done simmering, pour it into the pot as well. Bring to a simmer, then ladle into bowls and top with all the toppings your heart desires!

Based on one of my favorite recipes: Mexican Chicken Pozole Verde by Anya Von Bremen.

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Creamy Indian Butter Chicken

Creamy Indian Butter Chicken Over White Rice

Butter chicken is like a hug in a bowl.

Tender yogurt marinated chicken pieces, swimming in a lusciously creamy tomato sauce with a hint of sweetness and spice from garam masala. When spooned over fluffy rice, the sauce coats each bite with rich, comforting flavors that will make your tastebuds sing.

And yes, true to it’s name, butter chicken uses a lot of butter (and heavy cream).

But OMG is it good.

Homemade Indian Butter Chicken

This is a relatively mild Indian dish, and a great introduction for those who might be apprehensive of strong spices or curry-heavy dishes. In fact, butter chicken doesn’t use curry spice at all.

Instead, it gets it’s flavor from garam masala.

What is garam masala? It’s a spice blend made from peppercorns, cloves, cinnamon, nutmeg, cardamom,¬†cumin, and coriander.

Garam masala gives butter chicken a deep, sweet and savory note that is perfect for a cold winter’s night.

The process of making Butter Chicken requires two steps:

  1. Overnight marinating of the chicken in yogurt, lemon juice, ginger, garlic, and a bunch of spices.
  2. Sautéing the chicken and simmering in a creamy tomato sauce.

That’s it!

So really, once the chicken is marinated, it takes less than 30 minutes to throw together this meal. Just brown the chicken, melt in some butter, stir in tomato sauce and spices, and finish with heavy cream.


Get ready to enjoy a new family favorite!

Creamy Indian Butter Chicken and Rice

Creamy Indian Butter Chicken

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: Indian
Servings: 4
Author: Erica Julson


  • 2 lbs boneless skinless chicken breasts, cut into 1 1/2 inch cubes
  • 1 cup plain Greek yogurt
  • Juice of 1/2 lemon
  • 1 tablespoon minced fresh ginger
  • 4 cloves minced garlic
  • 1/2 tablespoon ground turmeric
  • 2 tablespoons garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/4 cup extra virgin olive oil + 2 tablespoons for cooking
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups white or brown basmati rice
  • 1/2 cup unsalted butter (4 ounces)
  • 1 cup tomato puree or tomato sauce
  • 1/2 tablespoon kosher salt
  • 1 tablespoon granulated sugar
  • 1 teaspoon garam masala
  • 1/2 cup heavy whipping cream
  • Minced fresh cilantro for garnish, optional


  • Place the cubed chicken in a large dish or ziplock bag. Add the yogurt, lemon juice, ginger, garlic, turmeric, 2 tablespoons garam masala, cumin, coriander, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Use your hands to toss the chicken and coat evenly with the marinade. Wash your hands well with soap and warm water, cover the dish or close the bag and place the chicken mixture in the fridge to marinate overnight.
  • The next day, when you're ready to make dinner, put the rice in a rice cooker or saucepan and cover with 4 cups of water. Cook in the rice cooker or according to package directions on the stove while you prepare the chicken.
  • Add 2 tablespoons of olive oil to a large nonstick skillet over medium-high heat. Add the chicken to the pan and cook, stirring occasionally, until golden brown on all sides and cooked through, about 12 minutes. Note: Exact time will vary based on the strength of your stove & size and thickness of your pan. Cook the chicken until it is golden, no matter how long it takes, since this is where the base flavor of the dish is developed.
  • When the chicken is golden, reduce the heat to low¬†and add the butter. Cook, stirring constantly, until the butter is melted but not browned. Add the tomato puree, salt, and sugar and stir to combine. Let simmer for 5 minutes until warmed. Turn down the heat and stir in the heavy cream and garam masala. Cook on low until warm. Serve right away over rice and sprinkled with cilantro, if desired.


*Requires overnight marinade.
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Chard and Veggie Saute

Swiss Chard and Veggie Saute

You know those nights when you’ve gotten to the end of the week and have a bunch of leftover veggies in your fridge?

A couple carrots… some celery and onion, tomatoes, and maybe some fresh herbs?

Most people use ’em up in a simple soup or salad, but I’m here to tell you a secret…

Cheesy Swiss Chard and Veggie Saute

You can cook them up in an easy veggie saute!

Just add beans, greens, olives, and cheese & you’ve got a filling and super healthy dinner.

I know. It sounds a little weird… but trust me…. it’s delicious! And it’s one of those dinners you can feel good about eating. The warm cheesy veggies and creamy beans leave you feeling light, nourished, and full of energy.

Easy Swiss Chard and Veggie Saute

When I make dinners like these, I usually don’t follow a recipe. I just saute up all the veggies in the fridge, add whatever beans, greens, olives, and cheese I have on hand, top with a splash of vinegar or lemon juice and call it a day.

But if you’ve never made a saute like this before, it can help to have a framework. Follow this recipe to get the basic idea down, then customize it yourself next time the mood strikes. It’s also great with feta, goat cheese, or even blue cheese, kidney beans, white beans, or black beans, and any sort of greens- kale or collard greens are delicious too. Have fun with it!

Simple Swiss Chard and Veggie Saute

Chard and Vegetable Saute

Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Dinner
Cuisine: Mediterranean
Servings: 4
Author: Erica Julson


  • 4 oz white button mushrooms, sliced
  • Several tablespoons extra virgin olive oil or oil of choice
  • Kosher salt and ground black pepper
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 3 stalks celery, diced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 head of garlic, cloves peeled and thinly sliced
  • 1 bunch red chard, stems thinly sliced, leaves roughly chopped
  • 1 15 oz can garbanzo beans, rinsed and drained
  • 1 15 oz can black olives, drained and halved
  • 1 bunch green onions, thinly sliced
  • 1/2 bunch parsley, minced
  • 1 cup halved cherry tomatoes
  • Juice of 1 large lemon
  • 3/4 cup shaved Parmesan cheese
  • 1 cup halved ciliegine, small balls of water packed fresh mozzarella cheese


  • Add a drizzle of extra virgin olive oil to a large non-stick saute pan and warm over medium-high heat. Add the sliced mushrooms, season with a sprinkle of kosher salt and pepper, and cook for about five minutes, stirring occasionally, until golden brown. Remove the mushrooms from the skillet and set aside on a plate.
  • Add 2 more tablespoons of olive oil to the skillet and add the onion. Reduce the heat to medium and saute until the onions are soft and just turning golden, about 5 minutes. Add the carrots and celery and saute another 5 minutes until softened.
  • Increase the heat to medium-high and add the bell pepper. Cook for 2-3 minutes until the bell pepper just starts to soften.
  • Reduce the heat back to medium and add the garlic and swiss chard. Cook, stirring to incorporate the greens, for about 1 minute or until the chard has started to wilt. Add the garbanzo beans, olives, green onions, parsley, cherry tomatoes, and reserved mushrooms. Let cook for 1 minute until warmed.
  • Turn off the heat, drizzle the juice of 1 lemon on top, stir in the parmesan and mozzarella cheeses, and season well with kosher salt and ground black pepper. Enjoy right away with a hunk of crusty french bread on the side.
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