© Tina Rupp
Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 6

Andrew Carmellini learned to make posole with veal head; this recipe calls for chicken.    More Fantastic Soups  

How to Make It

Step 1    

In a large pot, heat 1/4 cup of the oil. Add the yellow onion and cook over moderately high heat, stirring, until beginning to soften, 3 minutes. Stir in the oregano, chile powder and cumin. Add the chicken and stir to coat with the seasonings. Add the chicken stock and 2 cups of water, season with salt and pepper and bring to a boil. Simmer over low heat until the chicken is cooked through, 30 minutes.

Step 2    

Using tongs, transfer the chicken to a plate. Let cool, then coarsely shred the meat; discard the skin and bones. Add the shredded chicken and hominy to the broth and simmer over low heat for 15 minutes; skim any fat.

Step 3    

In a bowl, toss the tomatoes, red onion, lime juice and the remaining 1 tablespoon of oil. Season the salsa with salt and hot sauce.

Step 4    

Serve the posole with the salsa, limes, radishes, scallions, romaine, cilantro and chips.

Make Ahead

The posole can be refrigerated for up to 3 days.

Notes

One serving 413 cal, 28 gm carb, 20 gm fat, 3.8 gm sat fat, 31 gm protein, 5 gm fiber.

Suggested Pairing

Crisp, green apple-scented Chardonnay.

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