If you use canned posole, this recipe works fine in a large Dutch oven on the stove. If you are using dried, soaked posole, a pressure cooker will help tenderize the kernels. It’s also good with beef or pork, or tofu or mushrooms. Serves 4-6.
Ingredients
- 2 tablespoons olive oil, vegetable oil or bacon fat
- 1 large onion, chopped
- 1 jalapeño (or other green) chile pepper, chopped
- 1 pound chicken, cut into 2-inch strips
- 2 teaspoons Mexican oregano
- 1 teaspoon toasted ground cumin
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 4 cloves garlic, minced
- 2-3 cups chopped roasted, seeded green chiles (about 6-8, or as many as you like)
- 3 tablespoons flour
- 1 14.5-ounce can diced tomatoes
- 2 quarts chicken or vegetable stock
- Juice of 1/2 lime
- About 2 cups dried posole, rinsed, soaked overnight and precooked, or 1 29-ounce can Mexican-style hominy
Garnishes
- Chopped cilantro
- Sliced radishes
- Shredded cabbage
- Shredded Cotija (or other hard) cheese
- Sour cream
- Lime wedges
Directions
In a large Dutch oven, heat oil to medium high. Add onion and jalapeño, saute until golden. Add chicken, oregano, cumin, salt and pepper, cook chicken through.
Remove chicken and shred using two forks to pull apart. Return to pot, add garlic and green chiles, cook a minute more, then add flour. Cook, stirring, until flour has turned golden. Add tomatoes with their liquid, chicken stock, lime juice and posole. Bring to a boil, reduce heat, and simmer at least one hour (up to four).
If using a pressure cooker, bring to a boil, seal and cook about 1 hour. Chicken will be very tender and shred-able.
Serve with assorted garnishes.
