I have not made posole for years. Last time I made it I lived in Houston where there were very few days a year when soup made its way out of my kitchen. But here in Nashville, where I get a few more days of winter, soup is much more frequent and I was excited to try this again.
So, this is the first dish made in my "new" kitchen. I say "new" as it is not yet complete. However I have countertops and a sink so I am functional and it was tme to get to work! Sunset cookbook was, surprise, where I got my first recipe. Quick posole seemed the perfect things to make as we experience our 5th snowfall of the season. Although it is quick because of the addition of canned hominy, I decided to go old school and use dried.
Bo LOVED it. He went crazy and thought it was great. It is spicy without being overwhelming. The chicken and hominy dance a perfect waltz with the roasted peppers. And true ground New Mexican chili peppers complete the dish making for a well rounded mouth full.
Speedy Chicken Posole with Avocado and Lime (Sunset Magazine)
3 large poblano chiles (1 lb. total)
6 garlic cloves
1 large onion
2 cans (14 1/2 oz. each) white hominy
1 1/2 pounds boned, skinned chicken thighs
1/2 teaspoon kosher salt
2 teaspoons dried Mexican oregano*, divided
2 tablespoons olive oil
3 cups reduced-sodium chicken broth
3 tablespoons ground red New Mexico chiles*
Garnishes: sliced avocado, lime wedges, cilantro sprigs, and sour cream
1. Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.
2. Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.
3. Cut chicken into 1- to 1 1/2-in. chunks and sprinkle with salt and 1 tsp. oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.
4. Reduce heat to medium-high. Add onion mixture and remaining 1 tsp. oregano to pan and sauté until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.
5. Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
6. Remove stems, skins, and seeds from poblanos and discard; chop poblanos.
7. Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.
*Find Mexican oregano at well-stocked grocery stores, along with ground red New Mexico chiles.