Ingredients: |
Ingredients: For the Poached Chicken:
4 bone in breasts
1 carrot
1 leek, halved and quartered across
2 celery ribs with leafy tops
2 large cloves garlic
1 large fresh bay leaf
1/2 bunch cilantro
6 to 8 peppercorns
For the Posole:
Olive oil
1 large onion, chopped
1 jalapeno pepper, seeded and chopped
2-4 cloves garlic, chopped
pepper
2 tablespoons thyme
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon coriander,
1 14 oz can diced tomatoes
1 15-ounce can hominy
2 cups frozen corn kernels
6-8 cups poaching liquid or store-bought chicken stock
1 tablespoon mild honey
juice of 1 lime
5 to 6 cups pulled or chopped poached chicken meat or 1 store-bought rotisserie chicken, meat pulled or chopped
Tortilla chips
Avocado
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Directions: |
Directions:If poaching chicken, place poaching ingredients in pot with enough water to cover chicken. Bring to a boil. Add chicken. Bring back to a boil. Cover and simmer about 23-25 min. Save chicken broth. Tear chicken into pieces.
In Dutch oven heat a little oil. add onions, jalapeno peppers, garlic, thyme, spices, and pepper and stir 7-8 minutes to soften. Add tomatoes, hominy, corn, chicken, 6-8 cups stock (depending on how thick you like your soup) and honey and simmer for flavors to combine at low rolling boil, 20 minutes. Finish soup with lime juice. Serve in shallow bowls and top with toppings of choice and crispy tortillas for mixing in. |
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