Ingredients

• 1 Deli oven-roasted chicken
• 1 large poblano pepper
• ½ bunch fresh cilantro
• 4 cloves garlic
• ½ cup queso fresco (or Monterey Jack) cheese
• 1 lime, for wedges
• 2 tablespoons canola oil
• 8 oz diced fresh yellow onions (about 1 ½ cups)
• 1 tablespoon ground cumin
• 2 (15.5 oz) cans white hominy (or white corn)
• 2 (4 oz) cans diced green chilies
• 32 oz unsalted chicken stock (or broth)
• 1 teaspoon kosher salt
• 1 ripe Hass avocado

Steps

1. Shred chicken (about 3 cups). Chop poblano, discarding seeds and membranes (1 cup), cilantro (½ cup), and garlic coarsely. Crumble cheese; cut lime into wedges.
2. Preheat large stockpot on medium-high 2–3 minutes. Place oil in stockpot, then add onions and poblanos; cook 4–5 minutes, stirring occasionally, until tender. Add garlic and cumin; cook and stir 1 minute. Drain and rinse hominy; drain green chilies.
3. Add to pot: chicken, stock, hominy, chilies, and salt; bring to a boil. Reduce heat to low; simmer 7–8 minutes, stirring occasionally, until flavors have blended and chicken is 165°F. Halve avocado, scoop out flesh, and cut into small cubes. Divide posole among serving bowls. Top each with cilantro, cheese, and avocado; serve with lime wedges on the side.

Ingredients

• Cooking spray
• 6 frozen puff pastry shells (10 oz)
• 6 tablespoons queso fresco (or Monterey Jack cheese)
• ¾ cup refried beans
• 1 teaspoon ground cumin, divided

Steps

1. Preheat oven to 425°F. Coat baking sheet with spray; arrange shells on baking sheet. Bake 15 minutes.
2. Crumble cheese. Press center of each shell down to make wells; place 2 tablespoons beans and 1 tablespoon cheese in center of each shell. Coat with spray and sprinkle with cumin. Bake 5–6 minutes until beans and cheese are hot. Let stand 5 minutes before serving.