By no means do I intend for this to become a regular thing, but I have to share this amazing recipe. It comes from the magazine Sunset: Living in the West. The recipe is a spicy soup with a southwestern flair.
Jacqueline and Cole came over for dinner and brought along a few guests. If I were to rate my recipe, it would definitely get a 4.5 out of 5 (because I’m impossible to please as many will tell you…. Just kidding… sort of… ask Cole).
They brought along some special guests who helped us cook and enjoy the meal. 
Here’s the recipe (again, from Sunset: Living in the West):
Time: 45 minutes. This dish, using canned hominy, takes a fraction of the time needed for regular posole. Serve with warm corn tortillas.
Yield: Serves 4 or 5
Ingredients
3 large poblano chiles (1 lb. total)
6 garlic cloves
1 large onion
2 cans (14 1/2 oz. each) white hominy
1 1/2 pounds boned, skinned chicken thighs
1/2 teaspoon kosher salt
2 teaspoons dried Mexican oregano*, divided
2 tablespoons olive oil
3 cups reduced-sodium chicken broth
3 tablespoons ground red New Mexico chiles*
Garnishes: sliced avocado, lime wedges, cilantro sprigs, and sour cream
Preparation
1. Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.
2. Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.
3. Cut chicken into 1- to 1 1/2-in. chunks and sprinkle with salt and 1 tsp. oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.
4. Reduce heat to medium-high. Add onion mixture and remaining 1 tsp. oregano to pan and sauté until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.
5. Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
6. Remove stems, skins, and seeds from poblanos and discard; chop poblanos.
7. Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.
*Find Mexican oregano at well-stocked grocery stores, along with ground red New Mexico chiles.
3 comments:
Yum! I'm gonna have to try it out!
Whenever I see recipes, they appear as foreign symbols and secret code to me. Like, the recipe you posted looked kind of like Chinese or something. :) Just kidding, but seriously, I'm terrible at following recipes.
But you say 4.5 out 5?? I might have to make my mom attempt it before I go back to school.
I gave it 5, friends. Apparently, so did Jacqueline and Emily: we had spooned it all up by the Serenity finally arrived (she couldn't have managed it anyway--she'd let her beauty-school student sister practice a set of acrylic nails. Serenity won't be handling silverware, or anything else, until those atrocious nails are gone.)
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