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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

This CHICKEN POSOLE is fresh and light, spicy and cool, crunchy and chewy -- all in one bowl!

Emma Christensen



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

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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.

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(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.)





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