My new kitchen
Yesterday was my first “big” cooking adventure in my new apartment. Seriously people, my cooking area can’t even be considered a “one butt kitchen!”. It MIGHT be a “half-butt” though. 🙂 I will definitely figure out a better trash can situation! Anyway, I love my new apartment, except for the kitchen.
So I went and prepared the messiest dish possible, ya know, just to make it more tedious. I’m like that sometimes. Since I bought this #10 can of white hominy a couple weeks back I have been itching to make Posole. I meant to make this before I left my house, but oh well. You know how I am with recipes too, so be creative and adjust seasonings as desired and/or decrease the amount. Unless you want to feed around 15 people. I can’t help but cook for the 5000 ya know……. Here’s Baby, she’s like “I can’t help Mom, I seem to have lost my right paw.” What a fugitive, huh?
Chili Peppers and heat!
Now, typically I use Ancho or Guajillo dried chili, but I picked up this bag of New Mexico mild chili’s for pretty cheap. Next time though, I will use the Guajillo, as they are better in flavor and hotter. Today I also prepared a cooked chili Arbol salsa,,,,ouchie momma! I threw a couple of those Arbol’s in the pot to make it spicier. Now this yields around 2 gallons, so once again, cut the recipe in half for a smaller amount. To top off the day’s messy cooking shenanigans I baked my “Big Red” Red Velvet Cake. Spencer was soooo happy…….
Now typically a Posole (Pozole) recipe will tell you to cook the chili’s and onions separate, but I’m like, why? They all need to cook, right? So I just throw everything in one pot and go from there.
Fact: This dish is traditionally served on Christmas Eve in the Hispanic culture but is delicious anytime of year!
Chicken Posole (Pozole) Rojo
4-5 lbs. chicken thighs and/or drumsticks (or large whole chicken)
8-10 dried Guajillo chili peppers (adjust depending on pepper heat and/or amount of soup)
2 large yellow or white onions, quartered
2 ribs celery, chunked
1 head Garlic, cloves skinned and left whole
1 Tbsp. Cumin
1 Tbsp. Dried Mexican Oregano
4-5 Tbsp. Chicken base or bouillon
#10 can of White Hominy
Kosher salt, to taste
Black pepper, to taste
Red Radish,sliced or diced
Fresh Jalapeno, diced
White, yellow, or purple onion, diced
Queso fresco cheese, crumbled
Green cabbage or Iceberg lettuce, chopped (I always use cabbage)
Corn or flour tortillas
Place chicken in a large stock pot and cover with water. Add peppers, onions, garlic, celery, and some salt and pepper. Bring to a simmer and cook until chicken is falling off the bone. Remove and shred chicken and set aside. Strain out the onions, peppers, celery, garlic and puree in blender or food processor until smooth. Add liquid from stock if needed to thin puree. Pass mixture through a strainer to remove any leftover pepper skins. If ingredients process completely, no straining is really necessary. Add chili sauce back to the stock pot along with the Mexican oregano (crush in palms before adding.) Drain and rinse the hominy and add to the pot along with shredded chicken. Adjust salt and pepper and cook for 5 minutes until heated through. Serve with an assortment of condiments and toppings.
Hint: For a leaner stock, remove skin from chicken before cooking
Now that’s “Posole!” or (Pozole) and it’s amore too…..
There’s obviously more than one way to spell Posole,,,, Pozole is the “authentic” name,,,