Chicken Posole

**Buttercup** · 01-27-11, 11:40 PM

By request.

Here's one version, this is not my recipe and I've never made this but my source tells me that it's very good.

1 pound boneless skinless chicken thighs, cut into 1-inch cubes

½ teaspoon salt

4 cups water

4 ancho chiles, stemmed and seeded

5 cloves garlic, peeled

1 ½ teaspoons dried oregano

2 tablespoons vegetable oil

1 large yellow onion, diced

2 cups canned white hominy, drained

3 Roma tomatoes, cored, seeded, and diced

4 cups chicken stock

Salt and pepper to taste

GARNISH:

1 cup sliced radishes

Shredded cabbage

1 cup diced onion

2 cups fried corn tortillas strips or crushed corn chips

1 cup diced avocado

¼ cup dried oregano

lime wedges

Combine the chicken, salt and water in a pot. Bring to a boil, reduce to a simmer and cook uncovered until barely done, about 15 minutes. Let cool then strain, reserving the broth. Cover the chicken with a wet clean towel and set aside.

Soak the chilies in the reserved warm broth for 20 minutes. Add the garlic and oregano; transfer to a blender and puree until smooth.

Heat the oil in a medium stockpot over medium-high heat. Saute the onion lightly until golden, about 10 minutes. Add the pureed chile mixture, hominy, tomatoes, the 4 cups chicken stock and the chicken. Bring to a boil, reduce to a simmer, and cook uncovered until chicken is tender, about 30 minutes longer. Stir occasionally to prevent the hominy from sticking to the bottom of the pan. Season with salt and pepper and serve in large soup bowls. Bring garnishes to table.

Note: You can also use bone-in chicken instead of the boneless and then shred the meat from the bone after cooking.