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Chicken Posole. Photo © Tina Rupp
© Tina Rupp

Chicken Posole

  • ACTIVE: 30 MIN

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

  1. 1/4 cup plus 1 tablespoon extra-virgin olive oil
  2. 1 large yellow onion, halved lengthwise and thinly sliced crosswise
  3. 2 teaspoons dried oregano
  4. 3/4 teaspoon chile powder
  5. 1/2 teaspoon ground cumin
  6. 3 pounds chicken drumsticks and thighs
  7. 4 cups chicken stock
  8. Salt and freshly ground pepper
  9. Two 15-ounce cans hominy, drained and rinsed
  10. 1 pound plum tomatoes, chopped
  11. 1 small red onion, finely chopped
  12. 1 tablespoon fresh lime juice
  13. Hot sauce
  14. Lime wedges, diced radishes, sliced scallions, shredded romaine, cilantro leaves and tortilla chips, for serving
  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.
  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.
  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.
  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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