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

Andrew Carmellini
Andrew Carmellini
November 2010

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Credit: © Tina Rupp

Recipe Summary test

active:
30 mins
total:
1 hr
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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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