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| Pork Posole |
Since I am cooking from my freezer at the moment, I thought a nice chicken posole would be equally tasty. And it was. As with any soup or stew, it is better the next day. This also freezes well.
This can be topped with sliced radishes, crispy tortilla strips, chopped fresh tomatoes or avocados, as I have done. A dollop of creme fraiche is also a welcomed addition.
Red Chicken Posole
1 whole chicken
2 pasillo pepper
2 ancho pepper
2 guajillo pepper
1 onion
2 tablespoons water
bay leaf
2 cloves garlic, minced
salt to taste
1 teaspoon Mexican oregano
14 oz can of hominy
1. Quarter the chicken, place in a large pot and cover with approximately 10 cups of water. Add sliced onion and simmer until the chicken is fall apart tender.
2. Meanwhile, make the posole sauce. Tear the peppers into pieces and remove seeds. Toast them in a pan with the olive oil. Add minced garlic and sautee until lightly browned. Add all to a blender with water and a teaspoon of salt. Puree to make a paste.
I've only had pork posole, since I have way more chicken than pork, this sounds wonderful!
ReplyDeleteWhat a delicious looking stew! You chose perfect chiles for this, too. Posole has been in the back of my mind for a while now, it's time to move it to the front of the line!
ReplyDeleteMmmmm....I have never made posole but have enjoyed it on several occasions. If I can find all of the peppers, I am going to serve this up...it is to be a rainy weekend and will be perfect.
ReplyDeleteYou have the perfect red posole pot!:)
ReplyDeleteBest of all, I bet it smelled wonderful while it was cooking, in addition to being a warm and filling winter meal.
ReplyDeleteMe encanta esta receta es muy sabrosa luce muy bonita,abrazos y abrazos.
ReplyDeleteI just saw a vegetarian posole that intrigued me, but I do enjoy chicken so much more.
ReplyDelete