Cooking adventures and recipe archives of a home cook in Southern California. I created this blog mostly to share with friends and family, and it includes many recipes for Chinese grub, especially those staples I grew up with as a kid in Taiwan. But as you'll notice, I'm game for any and all cuisines.
Saturday, March 19, 2011
Chicken Posole (Chicken & Red Chile Corn Soup)
Posole is a spicy stew that originates from New Mexico, usually made from either pork or chicken, with a red chile or green chile base, and hominy (dried corn that's been treated in a weak lye solution - available canned in most supermarkets).
Some years ago, I came across a recipe for "Easy Chicken Posole" which uses canned red enchilada sauce for the base. From there, I started creating my own version, which is pretty nutritious (lots of veggies) but still very flavorful. Since hominy is pretty dense and chewy and I already have potatoes in the stew, I substitute with frozen corn instead.
3-5 lbs. boneless, skinless chicken thighs, trimmed of fat and cut into large dice