Last Tuesday was cold and snowy (unusual weather for Charlotte!) and I was in the mood for soup. I was thinking I’d try a Paleo/Whole30 version of chicken posole but couldn’t think of a great replacement for hominy. And I didn’t have any thawed chicken, ha. So I scraped together some random veggies, bone broth, and leftover kalua pig for this loose interpretation of my mom’s White Chicken Chili.
(Apologies for the picture! It was a last-minute snap just before we started eating.)
- fat for cooking (i used lard; olive oil or ghee also work well)
- 1/2 white onion, chopped
- 2 cloves garlic, minced
- 8 oz. canned green chiles
- 2 tsp. ground cumin
- 1 1/2 tsp. dried oregano
- 4 cups chicken stock or bone broth
- 2 medium turnips, chopped
- 4 cups cooked pork shoulder, shredded
- 4 oz. frozen spinach (or a few handfuls of fresh)
- avocado, for serving
- Sauté onion in fat until translucent.
- Add garlic, cumin and oregano and sauté until fragrant.
- Add chiles, broth, turnips, pork, and spinach and bring to a boil.
- After stew boils, reduce to a simmer for 15-20 minutes, until turnips are cooked through.
- Serve with chopped avocado.