Be honest, do you know what chicken polsole is? My guess was some kind of Mexican soup, and apparently there's many versions of this chicken/hominy broth. Perhaps I'm just the last to know.
Anyway, color me popular, because the crew over here actually liked it. (Dramatic pause while I fall off my chair). "It's really good," said Alex. Not so sure, Max eyed his little dish very suspiciously. "What are you afraid?" taunted Alex. And that was it, Max tried it too. Note to self, why not try some fourth-grade playground tactics at dinner? I kid, I kid. Not.
The recipe from Real Simple is here, but I googled around a bit, and found some great suggestions from the chat boards at epicurious. The bon app recipe calls for Monterey Jack cheese, but one commenter recommends chopped avocado and cilantro on top which I think would be fabulous. I also used some of the chili-garlic sauce from week one instead of an ancho chili. I bought my roasted chicken from the butcher rather than Stop & Shop, and it was perfect.
Turns out even the folks at Real Simple can make this one complicated, here's their longer version. I would not go through all that trouble with an unknown for kids, but it might be fun to try.
We did have one kitchen disaster tonight though, just to keep things interesting. I opened the refrigerator, only to have the word "balmy" come to mind. Yes, it was 70 degrees in there. As Miss Clavel would say, "Something is not right."
Sears guy coming tomorrow. Wish the trash guy was too, because we have a frig full of disposables. Needless to say, I'm baking a big batch of artisan bread tonight to use up that dough. My grocery store procrastination did pay off though. Ha.