Dinner Tonight: Red Posole Stew With Chicken Recipe Recipe

Name: Dinner Tonight: Red Posole Stew With Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large dried Mexican chiles, preferably anchos or guajillos, stems and seeds removed; 1 clove garlic, peeled; 1/2 white onion, halved through the core and peeled; 1 cup boiling water; 1 1/2 pounds bone-in chicken drumsticks; 1 can (29-ounce) hominy, drained; 4 cups chicken broth or pork stock; 2 cups water; 1 to 2 teaspoons kosher salt, or to taste (see Note); Thinly sliced green cabbage, radish, or chopped onion; Lime wedges; Dried oregano, preferably Mexican, to sprinkle on top; Warm tortillas or tortilla chips

Servings: persons

2 large dried Mexican chiles, preferably anchos or guajillos, stems and seeds removed
1 clove garlic, peeled
1/2 white onion, halved through the core and peeled
1 cup boiling water
1 1/2 pounds bone-in chicken drumsticks
1 can (29-ounce) hominy, drained
4 cups chicken broth or pork stock
2 cups water
1 to 2 teaspoons kosher salt, or to taste (see Note)
Thinly sliced green cabbage, radish, or chopped onion
Lime wedges
Dried oregano, preferably Mexican, to sprinkle on top
Warm tortillas or tortilla chips

1
In a medium stockpot, combine the chicken, hominy, broth, and water. Bring to a boil and simmer gently until the chicken is just cooked through. Remove the chicken pieces to cool on a plate, then separate the meat from the bones, skin, and cartilage. Roughly chop the meat and discard the rest. Keep the chicken moist in a small bowl with some of the hot broth poured over it.
2
In the meantime, heat a griddle or cast-iron pan with no oil over medium-low heat and add the dried chiles, garlic clove, and onion. Cook, turning occassionally, until soft and browned. Take care not to burn the chile. Transfer to a bowl and cover with the boiling water to reconstitute the chiles, about 10 minutes.
3
Transfer the chile mixture and soaking water to a blender, puree, and add to the soup (do this little-by-little to control the spiciness). Simmer everything together for at least 20 minutes. When the flavor is developed, add the chicken meat to the soup and simmer for an additional couple minutes.
4
Serve with the cabbage, radish, or onion. Offer the oregano to sprinkle on top, and serve with lime wedges and tortillas.

1213

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large dried Mexican chiles, preferably anchos or guajillos, stems and seeds removed, 1 clove garlic, peeled, 1/2 white onion, halved through the core and peeled, 1 cup boiling water, and more.

Yes, Dinner Tonight: Red Posole Stew With Chicken Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Red Posole Stew With Chicken Recipe

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