Chicken Posole Rojo (Ingredients)
Ingredients:
1 lb. chicken breast, diced in 1-inch pieces
1 tsp. olive oil
1 tsp. Hatch Red Chile Powder
salt and pepper to taste
1 medium onion, diced
2 jalapeno peppers, minced
3 cloves garlic, minced
8 cups chicken stock
1 Tbsp. Los Chileros Mexican Oregano
1 tsp. dried thyme
1 tsp. cumin
1 bay leaf
1 can hominy, about 25 oz.
4 Hatch Red Chile Pods
3 oz. tomato paste
1 lime + extras for serving
garnishes: sliced radishes, shredded cabbage, lime wedges
Directions:
For the chile paste:
Heat a small pan over medium heat and add dried chiles.
Dry roast 2-3 minutes, flipping occasionally, until fragrant.
Set them in a bowl of very hot water and cover for 20 minutes to soften.
Transfer to a blender with tomato paste and a few tablespoons of the soaking liquid.
Add a bit of salt and process until smooth. Set aside.
For the posole:
Heat a large pot to medium heat and add olive oil.
Season the chicken with salt, pepper and chile powder.
Add to the pot and sear on all sides.
Add onion and jalapeno, cook 5 minutes, stirring.
Add garlic and cook 1 minute.
Add chicken stock, bay leaf, oregano, thyme, cumin and hominy.
Stir and reduce heat to a simmer. Swirl in the chile paste and simmer 40 minutes to 1 hour.
Squeeze in the juice of half a lime.
Serve in bowls with sliced radishes, shredded cabbage and lime wedges.
Click here for Hatch Red Chile Powder
Click here for Los Chileros Mexican Oregano
Click here for Hatch Red Chile Pods
1 lb. chicken breast, diced in 1-inch pieces
1 tsp. olive oil
1 tsp. Hatch Red Chile Powder
salt and pepper to taste
1 medium onion, diced
2 jalapeno peppers, minced
3 cloves garlic, minced
8 cups chicken stock
1 Tbsp. Los Chileros Mexican Oregano
1 tsp. dried thyme
1 tsp. cumin
1 bay leaf
1 can hominy, about 25 oz.
4 Hatch Red Chile Pods
3 oz. tomato paste
1 lime + extras for serving
garnishes: sliced radishes, shredded cabbage, lime wedges
Directions:
For the chile paste:
Heat a small pan over medium heat and add dried chiles.
Dry roast 2-3 minutes, flipping occasionally, until fragrant.
Set them in a bowl of very hot water and cover for 20 minutes to soften.
Transfer to a blender with tomato paste and a few tablespoons of the soaking liquid.
Add a bit of salt and process until smooth. Set aside.
For the posole:
Heat a large pot to medium heat and add olive oil.
Season the chicken with salt, pepper and chile powder.
Add to the pot and sear on all sides.
Add onion and jalapeno, cook 5 minutes, stirring.
Add garlic and cook 1 minute.
Add chicken stock, bay leaf, oregano, thyme, cumin and hominy.
Stir and reduce heat to a simmer. Swirl in the chile paste and simmer 40 minutes to 1 hour.
Squeeze in the juice of half a lime.
Serve in bowls with sliced radishes, shredded cabbage and lime wedges.
Click here for Hatch Red Chile Powder
Click here for Los Chileros Mexican Oregano
Click here for Hatch Red Chile Pods
