Tomato,Hominy,Chicken (food),Bean,Recipe,Chili pepper,Cooking,Pozole,Black pepper,Cranberry

Recipe: Chicken, Tomato and Chile Posole

February 16, 2017

Serves 8 Note: Soak the hominy and beans for this hearty Mexican stew overnight in a pot of cold water, before you start. If you wish, you can take several shortcuts, including using canned hominy (which won’t have quite the same texture and flavor), beans and fire-roasted tomatoes, as well as rotisserie chicken. Hominy and beans: 1½ cups prepared white hominy 1½ cups hearty dried beans, such as pinto or cranberry ¼ large white onion Sea salt 6 peppercorns 1 bay leaf Charred tomato and chile sauce: 6 dried guajillo or New Mexican chiles, stemmed, halved lengthwise, and seeded 2 large tomatoes (or 14-ounce can fire-roasted tomatoes) Stew: 3 tablespoons olive oil 1 medium white onion, thinly sliced 2 large garlic cloves, thinly sliced ½ cup crushed canned tomatoes with their juice 2½ teaspoons dried oregano or 2 tablespoons fresh, chopped oregano 8 cups homemade chicken stock or canned low-sodium broth 4 cups shredded cooked chicken Garnishes: Cubed avocado, chopped cilantro, lime wedges, sour cream, pickled radishes (see recipe), corn tortilla strips Hominy and beans: Place the hominy in a large bowl, add enough cold water to cover by 3 inches and soak overnight. Place the beans in another bowl, add enough cold water to cover by 3 inches and soak overnight. The next day, drain the hominy and...

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