Chicken and Mushroom Posole Soup
"While it could easily be portioned out as a first course, this soup is a perfect all-in-one meal. The chewy puffy hominy will be a surprise to those who are unfamiliar with it—but a good one. It adds a wonderful texture and soaks up all of the amazing flavors of the broth...."
INGREDIENTS
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2 (8-ounce) boneless, skin-on chicken breast halves (see Note)
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2 tablespoons canola oil
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Kosher salt
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Freshly ground black pepper
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2 ancho chiles
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1 ounce dried porcini mushrooms
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6 cups Enriched Chicken Stock or low-sodium chicken broth
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1 cup canned posole (hominy), rinsed and drained
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3 tablespoons chopped fresh cilantro
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3/4 cup shredded white Cheddar cheese (3 ounces)
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Chopped fresh chives, for garnish (optional)
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Lime wedges, for garnish (optional)
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Fried Blue and White Corn Tortilla Strips (recipe follows), for garnish (see Note)
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Serves 4 to 6
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2 cups canola oil
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2 (6-inch) blue corn tortillas, cut into thin strips
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2 (6-inch) white corn tortillas, cut into thin strips
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Kosher salt
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