Thursday, January 27, 2011

Perfect Posole

Before getting to the posole, did I mention that we're moving back to Texas? I am going there in April, Nick is going in June. Ok, on to the posole...

I was first introduced to this southwest delight on New Years Eve when a friends wife made it for us. She had spent all day working on it because she slow cooked a pork shoulder. I may not have told you all this but I have an aversion to pork after watching a show about pig farms. I don't want to ruin pork for you as well so I won't go into detail but it was life changing, although I still eat bacon. I don't care how dirty or disgusting pigs are, I will forever love bacon. Anyway, I was intrigued by the posole because it has hominy in it and I had an obsession with hominy as a child, it was my favorite side dish so naturally consuming it evokes warm childhood memories. Well, a few weeks ago I discovered an amazing blog called Everyday Southwest and found a recipe for posole using chicken that only took about an hour of my time. Please, please, if you are a lover of southwest food or Mexican food visit Everyday Southwest. She also made a recipe for green chili potato au gratin which I made and paired with grilled chicken breast, it was to die for. The links will take you directly to the recipe but I have copied and pasted for you here as well:

3 poblano chiles ( we didn't find poblano so I used some random large green chile and it was really spicy, be careful if you need to substitute)

Meat from three chicken thighs, diced (I used 2 large chicken breasts)

1/4 cup all purpose flour

1 tablespoon ground oregano

4 tablespoons canola oil, divided

6 cloves garlic, diced

1 large onion, diced

4 cups reduced sodium chicken stock

2 tablespoons regular or ancho chile powder (or more taste)

1 tablespoon smoked paprika (or more to taste)

1 tablespoon cumin (or more to taste)

2 cans (15 ounces each) hominy, drained

Salt and pepper to taste

A few dashes Tabasco sauce, to taste

Cut poblano chiles into strips and place skin side up on a baking sheet. Lightly brush the chiles with a little canola oil. Broil chiles about 3 inches from heat for 2 or 3 minutes, watching closely so as not to burn, until chiles are browned. Remove from oven, let cool and dice.

Heat 2 tablespoons of oil in a large stockpot. Mix together the flour and oregano, and then toss the chicken pieces in that mixture. Cook chicken pieces in two batches over medium high heat for 3 to 5 minutes, stirring constantly, until well browned. Remove chicken pieces from pot.

Add remaining oil to pot and add onions, stirring constantly and cooking for about 2 minutes, until onion begins to be transparent. Add garlic and cook another minute.

Add in all remaining ingredients. Simmer for about 30 minutes. Serve hot garnished with cilantro, avocado, cheese or sour cream, as desired.