This dish, using canned hominy, takes a fraction of the time needed for regular posole. Serve with warm corn tortillas.
Time: 45 minutes. Yield: Serves 4 or 5
Ingredients
- 3 large poblano chiles (1 lb. total)
- 6 garlic cloves
- 1 large onion
- 2 cans (14 1/2 oz. each) white hominy
- 1 1/2 pounds boned, skinned chicken thighs
- 1/2 teaspoon kosher salt
- 2 teaspoons dried Mexican oregano*, divided
- 2 tablespoons olive oil
- 3 cups reduced-sodium chicken broth
- 3 tablespoons ground red New Mexico chiles*
- Garnishes: sliced avocado, lime wedges, cilantro sprigs, and
sour cream
Preparation
1. Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.
2. Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.
3. Cut chicken into 1- to 1 1/2-in. chunks and sprinkle with salt and 1 tsp. oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.
4. Reduce heat to medium-high. Add onion mixture and remaining 1 tsp. oregano to pan and sauté until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.
5. Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
6. Remove stems, skins, and seeds from poblanos and discard; chop poblanos.
7. Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.
*Find Mexican oregano at well-stocked grocery stores, along with ground red New Mexico chiles.
Note: Nutritional analysis is per serving. CALORIES 436 (39% from fat); FAT 19g (sat 4.2g); CHOLESTEROL 89mg; CARBOHYDRATE 36g; SODIUM 715mg; PROTEIN 32g; FIBER 7.2g