Posole de Pollo (Chicken Posole)

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Posole de Pollo (Chicken Posole)
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Makes: 6 servings adjust
Hearty Southwestern favorite perfect when the weather turns crispy.

Directions

Ingredients

  • 5 Peppercorns
  • 1 1⁄2 pounds Chicken, Legs and thighs cooked and broth saved
  • 2 cloves Garlic, peeled and crushed
  • pinch Oregano
  • 1⁄2 teaspoon Cumin Seed, whole seeds
  • 1⁄2 Onion, stuck with two cloves

Step 1

Place the chicken in a large saucepan and just cover with lightly salted water. Add the clove studded onion, 2 cloves peeled garlic, peppercorns, cumin seed, and oregano. Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes. Remove meat and broth, reserving both.

Ingredients

  • 4 cups Hominy, either rehydrated from dry or canned
  • 5 cups Chicken Broth, reserved from cooking legs and thighs
  • 1 Onion, finely chopped
  • 2 Garlic Cloves, minced
  • 2 tablespoons Olive Oil
  • 1 cup Green Chile Pepper, chopped
  • 2 whole Jalapeno Pepper

Step 2

Sauté the chopped onion and garlic in oil until translucent. Add the remaining spices, stir for a minute. Cut the reserved chicken that was stripped from the bones into 1 inch cubes and add to the pan. Stir in the canned hominy, chicken broth, green chilies and jalapenos (optional).

Ingredients

  • 1⁄2 teaspoon Ground Black Pepper, Ground Cumin, Cloves, and Cayenne Pepper each.
  • Salt and Pepper, to taste

Step 3

Cook at a simmer, covered, for 45 minutes until the flavors have married, I usually add a few dried red guajillo chiles or dried red serranos to the boil, taste for salt, and serve in soup bowls, with some diced onion a squeeze of lime some cilantro if you want and some crackers or corn tortillas on the side. A good point to remember is this soup is way better the next day.
 

Step 4

Serve with warm corn or flour tortillas some chopped onion and lime wedges and additional chile sauced as a condiment.
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