Posole

Recipe by Dani Brown

Posole, preserved in the Brown Family Cookbook 2020.

Ingredients

3 large poblano peppers
3 teaspoons dried Mexican oregano*,
6 garlic cloves divided
1 large onion
2 tablespoons olive oil
2 cans (14 1/2 oz. each) white hominy
4 cups reduced-sodium chicken broth
1 ½ pounds boned, skinned chicken
3 tablespoons ground red New Mexico thighs chiles
½ teaspoon kosher salt Garnishes: avocado, cheese, lime, cilantro, and sour cream

01
Roast poblano peppers. Either on the grill or under the broiler. Once a little blackened, place in zip lock for 10 mins. Peel off skins and chop. Meanwhile, mince garlic and chop onion. Drain hominy, set aside. Cut chicken into 1- to 1 ½-in. chunks and sprinkle with salt and 1 tsp. 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.
02
Reduce heat to medium-high. Add onion, garlic and remaining 1 tsp. oregano to pan and sauté until onion is softened, 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.
03
Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.
04
Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes. *Find Mexican oregano at well-stocked grocery stores, along with ground red New Mexico chiles.