Shannon’s Chicken Posole
Ingredients:
4 large poblano peppers 6 Garlic cloves, minced 1 large white onion 1 Tbls. olive oil 2 large cans of hominy (30 oz. each) 2 lbs. chicken breast 1 Tbls. Mexican oregano, dried 3 tsp. ground coriander 2 Tbls. ground red New Mexico chili 1 Tbls. ancho chili powder 32 fl. oz. chicken broth 2 fresh limes Fresh cilantro Sour Cream
Instructions:
1. Start up the grill for the chicken and poblanos. You don't HAVE to grill these, but it's the fastest and easiest way.
Poblanos: Grill the peppers, turning often, until skin is blistered and blackened. (You can also broil these in the oven, just be sure to keep a close eye on them!) Once they are completely blistered, run them under cold water and peel off the skin. It should come off easily, but if you have some pieces stuck, don't worry about it.
Chicken: You can toss some salt, pepper, and chili powder to these before if you want to, but I usually don't. Just grill your chicken breasts until they're done (165 degrees F is the magic number for poultry.) You can also bake these or cook them on the stove if you don’t have a grill. You can probably let your chicken cook while you move on to the next parts. Or have your partner do the the grilling - that's what I do.
2. Mince the onion and garlic. I like to use the food processor for this. There's fewer tears.
3. Next, olive oil (or whatever kind you like to cook with) into your soup pot. Heat it up over medium-high heat and add your minced onion and garlic. Sautee this for a few minutes, stirring often. Add in the spices: Mexican oregano, New Mexico chili, ancho chili powder. It's going to start smelling really good. If there are other people in your house, they will start circling like vultures. Just letting you know.
4. Add in the chicken broth. Drain the hominy and dump it in.
5. Your chicken is probably done now! Cut it up into bite-sized chunks and add it to the pot.
6. Also, cut up your delicious poblanos and toss them into the pot too.
7. Let it all simmer for about 20 minutes to get all those flavors married together. How romantic.
8. Meanwhile, cut up the limes and chop up some fresh cilantro.
9. Ladle out a bowl of posole, sprinkle however much cilantro you want, squeeze a wedge of lime into there (and put the lime in there too! You won't eat that part, but when you get a spoonful of broth that's been hanging out around it, you'll thank me!), and a spoonful of sour cream. Breathe deeply and enjoy!
