Chicken Pozole

I realize that today is Valentine's Day and soup might not exactly rank very highly on the list of most romantic foods in the world.  But the rough winter months of New York have taught me that sometimes even the most ordinary of dishes can be romantic, just as long as those dishes are hearty and filling enough to melt away cold cheeks and fingers and noses from the commute home.

And this soup is anything but boring!  It's spicy and warm and, with the addition of a little fresh lime juice, is bright with the flavors of a warmer climate.  Crushed tortilla chips add an unexpected crunch and extra bit of saltiness.  Mix up a batch of margaritas, play a little footsy under the table with your slipper-clad sweetheart, and you have the makings of a delicious, romantic evening!



CHICKEN POZOLE
Adapted from Martha Stewart
Makes 8 servings

This is one of our favorite soups to make in the winter months, as it is hearty and filling without requiring a lot of work to create.  We love adding diced avocado, some freshly squeezed lime juice, and some crushed tortillas just before we sink our spoons into the bowl.

2 tablespoons olive oil
2 medium onions, chopped
6 cloves garlic, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 cans (14.5 ounces each) reduced-sodium chicken broth
4 cans (15 ounces each) white hominy, drained
6 3/4 cups shredded cooked chicken (2 pounds)
Coarse salt and freshly ground pepper
Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips, for serving

Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.

Stir in chicken; season to taste with salt and pepper. Cook until heated through. To serve, divide among bowls, and garnish as desired.