This chicken posole is darn close to authentic Mexican posole and combines chicken and hominy in a broth made from charred tomato and chiles. Mexican magnificence that’s muy delicious.
This chicken posole is darn close to authentic Mexican posole and combines chicken and hominy in a broth made from charred tomato and chiles. If you’ve got some time to spare, by all means, make it from scratch with dried hominy that you soaked overnight and chicken stock that you make from scratch and let every step fill your house with ridiculously enticing aromas. If you need to get dinner on the table pronto, you can still partake of this Mexican magnificence, just substitute canned hominy and rotisserie chicken and the stew will be ready in just over an hour. Either way, it’s muy delicious.–Angie Zoobkoff
- Quick Glance
- 30 M
- 16 H
- Serves 8 to 12
- For the hominy and beans
- 1 1/2 cups (340 g) dried white hominy
- 1 1/2 cups (340 g) dried pinto, cranberry, Jacob’s cattle, or other hearty dried beans
- 1/4 medium white onion (about 50 g)
- Sea salt
- 6 black peppercorns
- 1 bay leaf
- For the charred tomato and chile paste
- 6 dried guajillo or New Mexican chiles, stemmed, halved lengthwise, and seeded (about 30 grams)
- 2 large tomatoes (about 1 pound or 454 g)
- For the soup
- 3 tablespoons (45 ml) mild olive oil
- 1 medium white onion, thinly sliced (about 2 cups or 200 grams)
- 2 large garlic cloves, thinly sliced (about 10 grams)
- 1/2 cup (120 g) crushed canned tomatoes with their juice
- 2 1/2 teaspoons (3 g) dried Mexican oregano (or substitute 2 1/2 teaspoons regular dried oregano or 2 tablespoons chopped fresh oregano)
- Sea salt
- Freshly ground black pepper
- 8 cups (2 l) homemade chicken stock or canned low-sodium broth
- 4 cups (430 g) shredded cooked chicken (it can be leftover roast chicken, poached chicken, grilled chicken, rotisserie chicken, or whatever you have on hand)
- For the pickled radishes (optional)
- 2 to 3 large radishes, sliced paper thin
- 1/4 cup (60 ml) white vinegar or apple cider vinegar
- 1/4 cup (60 ml) cold water
- Sea salt
- 1 ripe but not mushy avocado, cut into 1/2-inch (12-mm) cubes
- 1/2 cup (30 g) packed chopped fresh cilantro
- 1 to 2 limes, cut into 8 to 12 wedges
- 1 cup (190 g) sour cream
- 8 corn tortillas, warmed or cut in strips and fried in oil or toasted in a dry skillet until crisp
- Tomatoes, diced or cut into wedges (optional)
- Make the hominy and beans
- 1. Place the hominy in a large bowl, add enough cold water to cover by 3 inches (7.5 cm), and soak overnight. If using beans, place them in a second large bowl, add enough cold water to cover by 3 inches (7.5 cm), and soak overnight.
- 2. Drain the hominy and transfer it to a large stockpot. Add enough fresh cold water to cover by 3 inches (7.5 cm) and bring to a boil over high heat. Turn the heat to low, add the onion, and simmer gently until the hominy is tender but not soft and “pops” or begins to open like a flower, 1 1/2 to 2 1/4 hours. Pour the hominy into a colander placed over a bowl. Reserve the cooking liquid. Remove and discard the onion.
- 3. Meanwhile, drain the beans and transfer them to a second large stockpot. Add enough fresh cold water to cover and season with salt. Add the peppercorns and bay leaf and bring to a boil over high heat. Turn the heat to low and simmer gently until just tender, 1 to 1 1/2 hours. Drain the beans and discard the bay leaf.
- Make the charred tomato and chile sauce
- 4. Preheat a cast-iron skillet over medium-high heat. Using tongs, cook the halved chiles in batches of 3 or 4 at a time, for about 30 seconds per side, or until they just start to smoke. Be careful not to burn the chiles or they’ll become bitter. Transfer all the toasted chiles to a bowl, add enough boiling water to cover, and let soak for 30 minutes.
- 5. Meanwhile, preheat the broiler.Place the tomatoes on a rimmed baking sheet lined with foil and broil, flipping the tomatoes as needed, until the skin is almost totally blackened on all sides, 10 to 12 minutes. Transfer to a plate and let cool. Core the tomato.
- 6. Place the tomatoes on a rimmed baking sheet lined with foil and broil, flipping the tomatoes as needed, until the skin is almost totally blackened on all sides, 10 to 12 minutes. Transfer to a plate and let cool. Core the tomato.
- 7. Drain the chiles, reserving the chile soaking water. In a blender, combine the soaked chiles, 1/2 cup reserved chile soaking water, and the tomatoes and purée until smooth. (You can cover and refrigerate the chile purée overnight.)
- Make the soup
- 8. In a large stock pot over medium-low heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, about 8 minutes. Add the crushed tomatoes, oregano, and tomato-chile purée, season with salt and pepper, and cook, stirring, for about 3 minutes. Add the cooked hominy and 2 cups reserved hominy cooking liquid. Add the chicken stock and bring to a boil over high heat. Turn the heat to medium-low, add the cooked beans, and simmer gently for about 45 minutes. Add the shredded chicken and simmer until slightly thickened, 5 to 15 minutes more. Taste and adjust the seasoning, adding more salt and pepper if needed.
- Make the pickled radishes (optional)
- 9. While the soup is simmering, place the sliced radishes in a nonreactive bowl or glass jar, add the vinegar and water, and season with salt. You want to make sure the radishes are completely submerged. Let soak for 10 minutes and then drain. (You can cover and refrigerate the pickled radishes for up to 1 week.)
- 10. Ladle the soup into mugs or bowls and serve along with the pickled radishes, if using, as well as whatever garnishes are desired, including avocado, cilantro, lime, sour cream, tortillas, and tomatoes.
HOW TO MAKE QUICK CHICKEN POSOLE
- If you don’t have the time to soak and simmer dried hominy and make your own stock and roast your own chicken, rest assured, this recipe can easily be made with a couple shortcuts. Skip steps 1 to 3 in the recipe above and instead start at step 4. In place of the cooked hominy, simply toss in a can of rinsed and drained hominy (you can use either a 16 1 /2-ounce or 30-ounce can, depending on how much you like hominy) and add an additional 2 cups chicken broth in place of the hominy cooking liquid. If using beans, you’ll want to use about a 14 1/2- to 16-ounce can of pinto beans, rinsed and drained. And rely on store-bought chicken broth and rotisserie chicken.