Chicken-Posole Soup
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
58
Spice
41
Sweetness
63
Sourness
45
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Cilantro Leaves (chopped fresh)1
Salt1 cup
White Cheddar (shredded)1810 g
Chicken Bone (chopped)2 large
Carrot (coarsely chopped)3 tbsps
Olive Oil1 cup
Peppercorns (whole)6 sprigs
Thyme (fresh)2 cups
Peanut OilDirections:
1
Place stock in a medium saucepan, reserving 1/4 cup, and bring to a simmer
2
Meanwhile, place remaining 1/4 cup stock and the rehydrated ancho chiles in a blender and puree until combined
3
Add pureed anchos, porcini, and hominy and cook for 10 minutes
4
Add the chicken and cilantro and cook for 5 minutes
5
Season with salt and pepper, to taste
6
Ladle soup into bowls and top with cheese and some fried tortillas
7
Preheat oven to 450 degrees F
8
Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper
9
Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes
10
Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat
11
Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes
12
Remove from the heat and strain through a mesh strainer into a clean pot
13
Place back on the stove over high heat and cook until reduced by half
14
Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use
15
Heat oil in a high sided large saute pan until it reaches 350 degrees F
16
Add the tortillas in 2 batches and cook until just crisp
17
Transfer to a plate lined with paper towels and season with salt immediately