Cold-Season Chicken Soup

A cozy, brothy, lime-y, chicken-y Green Spoon pozole

Hi friends,

First and foremost, we want to send our love to everyone in LA. (It’s Fanny’s home—she evacuated last night—and Greta’s hometown, so we are watching the news unfold with broken hearts). We’re thinking about you and hope you and your families, pets and homes are safe. And if you can, please consider donating to one of the many wonderful organizations that provides relief to those impacted by the fires.

In other news, since this is the season when it seems as though everyone we know is sick literally all of the time (only *slight* hyperbole there), we thought we’d share our favorite cold season soup. The inspiration? Pozole, the perfect, un-improvable Mexican stew that’s made with meat, chile, garlic, onions, and hominy (dried kernels of nixtamalized corn).

Hominy is an objectively toothsome wonder, but it really takes a while to cook—too long when you or a loved one is feeling like crap—so, in an effort to cut down on cooking time but maintain textural intrigue, we subbed in canned chickpeas. And you know what? It totally works.

Viva LA,

Fanny + Greta

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This soup is great for the whole family, for all ages, with a few modifications depending on how “advanced” your diners are. Our toddlers enjoyed eating this plated as we did for ourselves (minus the chile)—and would pick out the different components with their fingers to eat them one at a time. Babies would love a puréed version of this soup (minus the garnishes). Older babies could no doubt navigate the soft shredded chicken and chickpeas, slightly smashed, along with avocado. In other words, feel free to tailor it to your family’s needs! Craving a little added oomph? Add a little (½ cup) rinsed white rice midway through the cooking process.