Saute Chicken in Olive Oil until just done. Heat Posole, Green Sauce and Mole in a large pot or Dutch Oven over medium high heat, add Chicken and simmer for 10 minutes
Serve over white rice, garnished with chopped cilantro.
Peel and de-vein Shrimp, removing tail, if desired. Heat 4 tablespoons Olive Oil in a Dutch oven or large pot over medium heat, add Shrimp and Scallops and saute for 4 minutes.
Add Holy Posole and That Green Sauce, stir to incorporate
Add Vegetable Broth and bring to a simmer. Simmer for 10 minutes.
Serve in large bowls, garnishing with Lime Wedges, Avocado Slices and Chopped Cilantro.
If you desire a less spicy Posole, leave out the “That Green Sauce”
1 – 20 ounce package Ground Turkey Breast
1 tablespoon Adam’s Reserve Southwest Seasoning
Ottavio Unfiltered EVOO
1 package Southwest Flour Tortillas
1 jar That Green Sauce
1 can Mexican Style Diced Tomatoes
1 cup Crema Mexicana or Sour Cream
1 container chopped Cilantro and Onion
1 jar Holy Posole
1 – 8 ounce bag shredded Mexican Style Cheese
Coat bottom of heavy pan with olive oil, place over medium high heat. Season turkey with Southwest Seasoning and place in pan, breaking up as it cooks. Add Onion-Cilantro and cook until turkey is no longer pink. Add That Green Sauce, Crema Mexicana and Posole, simmer for 10 minutes.
Coat a 13 X 9 inch baking pan with olive oil, line pan with tortillas, including sides, Place 1/2 Posole mixture in pan, top with 1/2 cheese and then place one layer of tortillas, top with remaining Posole mixture and then remaining cheese. Place in 350 degree oven until hot and bubbly. Yum!
