Chicken PosolePosted: October 14, 2010
From August 3, 2005: This is a simple Mexican stew that is easy to prepare. I usually have the ingredients to make this dish on hand and it’s often something I’ll make when I don’t feel like spending a lot of time in the kitchen.
I don’t always follow the recipe exactly. To speed things along, I usually, cook the chicken in salted water in a stseparate pan from the hominy, tomatoes, chiles, and oregano (if it is too thick, I add a bit of water that the chicken is cooking in). I don’t bother with cooking all of that stuff for an hour. As soon as the chicken is cooked, I shred it and throw it in with the hominy mixture, heat it through and serve.
5 cups water
2 chicken breast halves
4 15.5 ounce cans white hominy, drained
1 14.5 ounce can diced tomatoes
2 teaspoons dried Mexican oregano
1 – 3 jalapenos, seeded and minced
salt and pepper
grated monterey jack cheese (or cheddar)
Bring 5 cups of water to boil in large saucepan. Add chicken; cover and simmer until cooked through, about 13 minutes. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan. Cool chicken slightly. Shred chicken and set aside.
Add hominy, tomatoes, oregano, and jalapenos to reserved cooking liquid. Bring to a boil. Reduce heat simmer until slightly thickened, stirring often, about 1 hour. Stir in shredded chicken. Season with salt and pepper.
Ladle posole into bowls and top with the shredded lettuce, radishes, and cheese.