Chicken Posole

By khojnicki

Ingredients

• 1/4 c. plus 1 tbsp extra virgin olive oil
• 1 large yellow onion, halved lengthwise and thinly sliced crosswise
• 2 tsp dried oregano
• 3/4 tsp chile powder
• 1/2 tsp ground cumin
• 3 lbs chicken drumsticks and thighs
• 4 c. chicken stock
• Salt and freshly ground pepper
• Two 15 oz. cans hominy, drained and rinsed
• 1 lb. plum tomatoes, chopped
• 1 small red onion, finely chopped
• 1 tbsp fresh lime juice
• Hot sauce
• Lime wedges, diced radishes, sliced scallions, shredded romaine, cilantro leaves and tortilla chips, for serving.

Details

Servings 6
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

In a large pot, heat 1/4 c. of the oil. Add the yellow onion and cook over moderately high heat, stirring until beginning to soften, about 3 mins. Stir in the oregano, chile powder and cumin. Add the chicken and stir to coat with the seasonings. Add the chicken stock and 2 cups of water, season with salt and pepper and bring to a boil. Simmer over low heat until the chicken is cooked through, 30 mins.
Using tongs, transfer the chicken to a plate. Let cool then coarsely shred the meat; discard the skin and bones. Add the shredded chicken and hominy to the broth and summer over low heat for 15 mins. Skim any fat.
In a bowl, toss the tomatoes, red onion, lime juice and the remaining tbsp of oil. Season the salsa with salt and hot sauce.
Serve the posole with the salsa, limes, radishes, scallions, romaine, cilantro and chips.