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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 5 |
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I saw my sister-in-law checking this one out in our Sunset Magazine. This one's for you Esther ;o) Ingredients:
3 large poblano chiles (1 lb. total) |
6 garlic cloves |
1 large onion |
2 (14 1/2 ounce) cans white hominy |
1 1/2 lbs boneless skinless chicken thighs |
1/2 teaspoon kosher salt |
2 teaspoons dried mexican oregano, divided |
2 tablespoons olive oil |
3 cups reduced-sodium chicken broth |
3 tablespoons ground red new mexico peppers |
sliced avocado, lime wedges, cilantro sprigs, and sour cream |
Directions:
1. Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes. Or you can blacken them over a gas flame.
2. Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.
3. Cut chicken into 1- to 1 1/2-in. chunks and sprinkle with salt and 1 teaspoons oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.
4. Reduce heat to medium-high. Add onion mixture and remaining 1 teaspoons oregano to pan and sauté until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.
5. Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
6. Remove stems, skins, and seeds from poblanos and discard; chop poblanos.
7. Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.
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