Casual Friday - Red Chicken Posole

Pork Posole

I wrote about posole a couple of years ago when I visited New Mexico. That was my first time enjoying this delicious stew. You can find my recipe for pork posole here.



Since I am cooking from my freezer at the moment, I thought a  nice chicken posole would be equally tasty. And it was. As with any soup or stew, it is better the next day. This also freezes well.



This can be topped with sliced radishes, crispy tortilla strips, chopped fresh tomatoes or avocados, as I have done. A dollop of creme fraiche is also a welcomed addition.



Red Chicken Posole



1 whole chicken

2 pasillo pepper

2 ancho pepper

2 guajillo pepper

1 onion

2 tablespoons water

bay leaf

2 cloves garlic, minced

salt to taste

1 teaspoon Mexican oregano

14 oz can of hominy



1. Quarter the chicken, place in a large pot and cover with approximately 10 cups of water. Add sliced onion and simmer until the chicken is fall apart tender.



2. Meanwhile, make the posole sauce.  Tear the peppers into pieces and remove seeds. Toast them in a pan with the olive oil. Add minced garlic and sautee until lightly browned. Add all to a blender with water and a teaspoon of salt. Puree to make a paste.