Super Chicken Posole

Ingredients: 2 Tbsp. olive oil 1-1/2 pounds chicken breast and thighs, skinned and boned, cut into 1 1 large yellow onion, chopped 1/2 red bell pepper, chopped coarse 1 1/2 cups white cabbage, chopped 1 medium russet potato, cubed in 3/4″ dice 3 cloves garlic, pressed 6 cups chicken broth 2 cans (14 oz.) Hominy, […]

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Serrano
Ingredients:

2 Tbsp. olive oil
1-1/2 pounds chicken breast and thighs, skinned and boned, cut into 1
1 large yellow onion, chopped
1/2 red bell pepper, chopped coarse
1 1/2 cups white cabbage, chopped
1 medium russet potato, cubed in 3/4″ dice
3 cloves garlic, pressed
6 cups chicken broth
2 cans (14 oz.) Hominy, drained
1 1/2 tsp. red New Mexican chile powder
1/2 tsp. cumin
1 tsp. white pepper
4 serrano chiles, stemmed, seeded and chopped
1 large bay leaf
1 tsp. fresh epazote or sage, chopped
1 tsp. Mexican oregano and 1/2 cup cilantro, chopped

Instructions:

Heat the oil in a large pot or Dutch oven over medium-high heat, add the chicken, garlic and a pinch of salt and pepper. Saute until browned. Add the onion and saute until translucent. Add the chicken broth, chile powder, sage, oregano, bay leaf, white pepper and cumin. Stir and bring to a boil. Reduce the heat, stir, cover and simmer for 30 minutes.

Add the potato, hominy, cabbage, bell pepper and chiles; stir and simmer on low for 30 minutes more.

Stir in the cilantro and let cool for 10 minutes before serving. Serve in bowls with warm flour tortillas.

Garnish with the following items:

These should all be in individual bowls on the table.

1/2 cup chopped cilantro
1 sweet red onion, chopped
4 jalapenos, stemmed, seeded and chopped
1/2 cup sour cream
1 cup Queso Cotija cheese
1/2 cup of roasted pumpkin seeds
4 limes, cut in wedges

Yields 6 servings.

Recipe by Larry Noggle.