Chicken Posole

[spokewench]

I just tried a new recipe from the January 2010 Sunset magazine! It is so yummy. I pretty much followed the recipe, but I took an easier approach to cooking it. It is so yummy you have to try it. Warning, this is spicy, not too spicy, but to the unitiated beware.

Roast 3 Poblano peppers, peel and chop
1 large onion chopped
garlic (4 cloves chopped)
2 cans hominy (drained and rinsed)
chicken thighs boned and skinned 1 1/2 lbs; I could not find boned skinned so I skinned and boned 5 thighs
olive oil
3 Cups reduced sodium chicken broth
1 TB of ground red new mexico chile
Garnishes sliced avocado, lime wedges, cilantro and sour cream

If you like screamin hot mexican food just add more red new mexico chile

roast the peppers and chop

brown the chicken in a cooking pot (small soup pot) in olive oil
add the onion, garlic and poblano peppers and garlic, add 1 TB of ground chile and cook until the onions are soft
warm the broth in microwave; add the broth and hominy to the pot
cook for about 15 minutes

Serve with avocados and lime wedges for sure; I added the sour cream (just a dollop) and cilantro too - yum yum!

This is so simple, but just so good - Try it if you like a little spice in your life!

spoke

[KnottedYet]

I luuuuuuuuv posole! I make a cheater's version:

2 or 3 cans posole
hunk of meat
1/2 jar of chili powder (the mild kind with garlic in it)

Dice meat (whatever it is) and brown in saucepan with some added olive oil if needed. Dump in entire contents of cans, liquid and all. Add 1/2 jar of chili powder. Simmer until meat is tender and you are too hungry to wait any longer.

Quick and dirty!

[Trek420]

and goooooood

[crazycanuck]

Sounds yummy but i'd have to really search for some of those ingredients down this way.... (posole???? poblano peppers??)

[spokewench]

Sounds yummy but i'd have to really search for some of those ingredients down this way.... (posole???? poblano peppers??)

It would probably be hard to find where you are. Hominy (what you are referring to as posole) is corn cooked in slaked lime or lye - here found in a can. Poblano peppers are a medium hot green pepper so you could substituted a medium hot green pepper of any variety. Don't know how hard that is to find down under.

spoke

[OakLeaf]

I think if I were substituting, I'd use green bell peppers, and bring up the heat either with a hotter dried pepper (cayenne or habañero), or with more ground New Mexico chile. Poblanos just have a very slight bite.

If your grocery store has a Mexican food section, they'll have canned posole. I have no idea how common that is outside the USA?

And now I'm curious. Every large grocery in the US has sections for Mexican, Chinese, Japanese, Italian, and kosher foods. Quality and authenticity vary, but the sections are always there. What major cuisines are represented in groceries around the world?