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Jewish World Review This CHICKEN POSOLE is fresh and light, spicy and cool, crunchy and chewy -- all in one bowl! Emma Christensen TheKitchn.com JewishWorldReview.com | Posole is everything we love about southwestern cuisine. It's fresh and light, spicy and cool, crunchy and chewy -- all in one bowl! Also called pozole, this is basically just a kicked-up chicken soup. Its real magic lies in the garnishes. Stirred into the hot broth, these raw vegetables give a crunchy, fresh backdrop to the chewy hominy and bites of chicken. The fact that everyone gets to choose their own garnishes makes this soup a fun (and stress-free) family meal or dinner party entree. We've listed a few suggestions for garnishes, but the sky is the limit. Variations for folks wanting something extra: If you have time, cooking hominy from scratch is worlds above getting it from a can. You can find it dried at many Latin markets and you cook it just like dried beans. WE FEED YOUR SOUL, INTELLECT --- AND STOMACH Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". HUNDREDS of columnists and cartoonists regularly appear. Sign up for the daily update. It's free. Just click here. Grilling the chicken adds another dimension of smoky flavor. Chicken Posole Makes: 6-8 servings . Broth: 1/4 cup extra-virgin olive oil 8 cups chicken broth -- canned or homemade Bouquet garni of 1 bay leaf, 5 sprigs fresh thyme, and 3 sprigs fresh oregano 2 cloves garlic, minced 2 teaspoons salt 1 teaspoons cumin 2 teaspoons coriander 1/2 teaspoon red pepper flakes 1 teaspoon chili powder Posole: 2 teaspoons vegetable oil 1-1.5 pounds chicken breast 2 cans hominy Garnishes: Lime wedges Red or yellow onion, diced Radish, sliced thin Cabbage or lettuce, julienned Tomato, diced Tomatillos, diced Avocado, diced Jicama, shredded In a large pot or Dutch oven, bring the chicken broth to a boil. Reduce to a simmer and add the bouquet garni and minced garlic. Simmer for 10 minutes. Remove the bouquet garni and add the salt, cumin, coriander, red pepper flakes, and chili powder. Continue to simmer on the stove top until all the other ingredients are ready. Taste for seasoning. If bitter, add another teaspoon of salt. If too concentrated, add a cup of water to dilute. To prepare the chicken, pat dry and season both sides generously with salt and pepper. In a frying pan or stovetop grill pan, heat oil over medium-high heat. Add the chicken and cook for 4 minutes until underside is crispy and golden brown. Flip the chicken and continue cooking until cooked through --another 4-5 minutes. Remove to a cutting board and rest until cool enough to handle. While the chicken is cooking and cooling, prepare the garnishes and put in individual bowls. When the chicken is cool enough to handle, dice it into bite-sized cubes and add to the broth. Drain the hominy into a strainer and rinse under cold water. Add to the broth. Bring the soup to a boil to bring everything to the same temperature. Serve in soup bowls and allow guests to garnish their soups individually. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. Interested in a private Judaic studies instructor — for free? Let us know by clicking here. (Emma Christensen is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.) © 2012, APARTMENT THERAPY.. DISTRIBUTED BY TRIBUNE MEDIA SERVICES INC.