Posole is a traditional Mexican stew made with hominy, a type of dried corn or maize. Usually served with the chicken on the bone, you can also remove skin and bones and return the meat to the stew before serving. If you’d rather use dried hominy, simply add 1 cup with the other ingredients at the beginning of cooking. This hearty, delicious, and simple dish is especially good with warm corn tortillas and a profusion of garnishes.
Staff Favorite, Gluten Free.
Cook time: 4-8 hours
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
3 pounds chicken parts (skin removed)
6 cloves garlic (chopped)
1 large onion (chopped)
2 poblano chiles (coarsley chopped)
1 tablespoon ground cumin
2 tablespoons dried oregano
2 teaspoons chipotle powder
1 can (28 ounces) diced tomatoes (in juice)
3 cups low-sodium chicken broth
2 serrano chile peppers (halved lengthwise, no need to seed)
1 can (15 ounces) hominy (posole) (rinsed and drained)
1/2 cup fresh cilantro (chopped)
2 avocados (cubed)
Shredded red cabbage, Cotija cheese, sour cream, lime weges, (garnish)
Place chicken pieces in a 5- to 6-quart slow cooker. Layer garlic, onion, poblanos, and spices on top. Pour tomatoes and broth over all. Add serrano peppers. Cover and cook on low for 6–7 hours, or on high for 4–5 hours.
Add hominy, cover, and continue cooking for 1 hour more, until flavors infuse and chicken is falling off the bone. Remove and discard serrano peppers (or mince and return to pot for extra spice). Season with salt and pepper.
To serve, divide chicken pieces among shallow bowls. Pour hominy and peppers over. Shower with cilantro, top with avocado, and serve hot, with garnishes alongside.
Recipe Additional Notes:
PER SERVING: 464 cal, 14g fat (8g mono, 3g poly, 3g sat), 197mg chol, 49g protein, 24g carb, 9g fiber, 285mg sodium
Fri, 2011-11-18 16:14