Big-Batch Chile-Chicken Posole
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
51
Spice
41
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tsps
Oregano (dried)4 tbsps
Vegetable Oil1 large
White Onion (diced)4 cloves
Garlic (minced)1 bunch
Cilantro (fresh)Directions:
1
Heat the oil in a large Dutch oven or pot over medium heat
2
Add the onions, jalapenos and garlic, and cook, stirring frequently, until soft, about 6 minutes
3
Transfer the mixture to a blender
4
Add 2 cups of the broth, the chiles, cilantro and the remaining 1 teaspoon oregano, and puree until smooth
5
Return the mixture to the Dutch oven
6
Add the hominy and the remaining 6 cups broth, and bring to a simmer
7
Continue to cook, stirring occasionally, until the sauce thickens and turns deep green, about 12 minutes
8
Add the seasoned chicken, and simmer until tender and cooked through, about 12 minutes more
9
Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month
10
To reheat: Let the soup thaw in the refrigerator overnight
11
Bring to a simmer over medium-low heat, stirring frequently, until heated through
12
Thin with a little water if desired, and adjust the seasoning with salt
13
Garnish with avocado, radishes and/or corn chips if using