|2½ pounds||Boneless; skinless chicken, chopped into nuggets, (up to 3)|
|2 tablespoons||Vegetable oil; (olive oil or butter)|
|2||Or more cloves of garlic minced|
|1 cup||Finely diced onion|
|2 quarts||Chicken stock|
|3 tablespoons||Masa Harina|
|½ cup||Cold water|
|1 tablespoon||Each; chili powder and crushed dried oregano|
|1 teaspoon||Brown sugar|
|Salt; (1 1/2 TS if stock is unsalted, 1/2 TS if stock is salted)|
|½ teaspoon||Freshly ground black pepper|
|1 can||(16 oz) each; white and yellow hominy, drained and rinsed|
|1 cup||Shredded Monterey jack or similar cheese|
|Chopped red onion and radishes|
|Hot sauce or salsa|
|Soft; hot buttered tortillas to serve on the side|
This soup recipe was gifted to me by a very good friend. She is an excellent cook and this soup should have won a soup making contest that she and I were both in, it came in second.
1. In a large skillet, saute the chicken in oil until brown on all sides; remove to a platter and set aside.
2. Saute garlic and onion in the drippings. Return chicken to pan. Pour in stock and bring to a boil; reduce heat to low.
3. Mix masa harina with the cold water and add to the chicken. Add the chili powder, sugar, oregano, salt, and pepper. Cover and simmer 50 minutes. Add white and yellow hominy and cook for 10 minutes.
4. Skim fat from surface and taste for seasoning. (Posole can be made in advance up to this point, then refrigerated. Remove risen fat from the surface before reheating.)
Garnish as you please, remembering that with Posole, the garnish is as important as the soup.
Posted to FOODWINE Digest by Graham's Crackers <graham@...> on Feb 2, 1998
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