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
4. Add chicken broth, 8 cups of water, and enchilada sauce. Stir in salt, sugar, spices, and half of the chopped scallion & cilantro. Bring stew up to a boil, then reduce heat to a simmer. Simmer for 1 hour.
5. To serve, ladle stew into bowls and garnish with diced avocado, tortilla strips or chips, the reserved scallion & cilantro, and lime wedges on the side. This stew tastes even better the next day.
Red Bell Pepper, chopped onion, Pasilla Peppers.
Dice the peppers.
Peel and dice carrots.
Garlic, 1/2 bunch of cilantro, and 1/2 bunch scallions.
Mince garlic, and chop the cilantro and scallion.
Cut tomatoes into large dice.
From bottom, clockwise: granulated garlic, New Mexico Chile powder, black pepper, cumin, kosher salt, minced fresh garlic, and (center) Mexican oregano.
Boneless, skinless chicken thighs.
Trim the chicken of fat, etc., and cut into bite-sized pieces.
Saute onion in 1 tbsp. of olive oil in large stock pot over high heat.
Add chicken, then turn heat down to medium-high. Cook 5-10 minutes until chicken is cooked through.
Use your favorite brand of red enchilada sauce and no or low sodium chicken broth.
Add diced tomatoes and garlic.
Add diced peppers (if you like your peppers to have more texture, add these later, about 30 minutes before the stew is done).
Add diced carrots.
Add the corn and hominy.
Stir in chicken broth.
Next add the enchilada sauce.
Add 8 cups of water.
Add cilantro & scallion. Bring to a boil, reduce heat and simmer 1 hour.
To serve, ladle stew in bowl and garnish with avocado slices, tortilla strips, extra cilantro & scallion, and lime wedges on the side.