Real Recipes From Real Home Cooks ®
Chicken Posole with Crispy Tortilla Strips
INGREDIENTS
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For the Poached Chicken:
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1 2- to 3-pound chicken
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2 carrots, coarsely chopped
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1 leek, halved and quartered across
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2 celery ribs with leafy tops, quartered across
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2 large cloves crushed garlic
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1 large fresh bay leaf
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6 to 8 peppercorns
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For the Posole:
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2 tablespoons canola oil, 2 turns of the pan
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1 large onion, chopped
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2 jalapeno peppers, seeded and chopped
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4 cloves garlic, chopped
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Salt and pepper
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2 tablespoons thyme, chopped
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2 tablespoons chili powder, preferred brand Gebhardt’s
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1 tablespoon smoked sweet paprika
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1 tablespoon ground cumin, scant palmful
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1 tablespoon coriander, scant palmful
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1 28-ounce can diced or crushed fire-roasted tomatoes
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1 15-ounce can hominy
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2 cups frozen fire-roasted corn kernels or 2-3 ears charred fresh corn on the cob, scraped
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6-8 cups poaching liquid or store-bought chicken stock
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1 tablespoon acacia or other mild honey or agave
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1 tablespoon sherry vinegar or juice of 1 lime
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5 to 6 cups pulled or chopped poached chicken meat or 1 store-bought rotisserie chicken, meat pulled or chopped
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6 6-inch corn tortillas, halved and cut into 1/4- to 3/4-inch matchsticks
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Natural cooking spray
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Garnishes: diced or sliced avocado dressed in lemon or lime juice, thinly sliced radishes, thinly sliced scallions (whites and greens) or thinly sliced red onions dressed with lime and seasoned with salt and pepper or seasoning blend, cilantro leaves
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