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Posole
Traditionally made with pork, we usually just use chicken thighs (you can add pork flavor with a ham hock which I included in ingredients list but it is optional). Mom originally got this recipe from "The Chile Shop" in Sante Fe, New Mexico and it called for dry hominy but it is hard to find these days. Do not skimp on the garnishes - they make the dish!
*Added Zing: 2 chipotle peppers, finely chopped after the broth is drained and chicken is returned to the broth.
In a 6-8 quart pan, combine broth, ham, chicken, oregano, cumin seed, garlic and onions. Bring to a boil over high heat, cover and simmer until meet is tender when pierced (about 2 hours.)
2.
Lift out meat and set aside to cool
3.
Pour broth through a fine strainer, and return strained broth to pan.
4.
When chicken and ham are cool enough to handle, discard skin, bones, and fat.
5.
Rear meat into chunks, and return to broth. (At this point you can cover and chill for up to 2 days.) Let broth cool allowing fat to congeal on surface.
6.
Skim and discard fat from broth, and bring broth to a simmer.
7.
Stir in hominy, cover, and cook for 30 minutes. Serve hot in bowls with garnishes at table.
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