Food Network: Chicken-Posole Soup

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Chicken-Posole Soup
Recipe courtesy Bobby Flay

Ingredients
1 recipe Rich Chicken Stock, recipe follows
2 ancho chiles, soaked in water to soften
1-ounce dried porcini mushrooms, soaked in water until soft, drained, and chopped
1 (28-ounce) can hominy
2 roasted chicken breasts, skin removed and meat shredded
2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper
1 cup shredded white Cheddar
Fried Blue and White Corn Tortillas, for garnish, recipe follows, or store bought tortilla chips,
crumbled

Directions
Place stock in a medium saucepan, reserving 1/4 cup, and bring to a
simmer. Meanwhile, place remaining 1/4 cup stock and the rehydrated ancho chiles in a blender and
puree until combined. Add pureed anchos, porcini, and hominy and cook for 10 minutes. Add the

chicken and cilantro and cook for 5 minutes. Season with salt and pepper, to taste.

Ladle soup into bowls and top with cheese and some fried tortillas.

Ingredients
Rich Chicken Stock:

Directions
4 pounds chicken bones, chopped
3 large Spanish onions, quartered (skin left on)
1/2 head celery, coarsely chopped
2 large carrots, coarsely chopped
3 tablespoons olive oil
Salt and freshly ground black pepper
2 bay leaves
1/4 cup whole peppercorns
Small bunch flat-leaf parsley, stems only
6 sprigs fresh thyme

Preheat oven to 450 degrees F.

Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season
lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30
to 40 minutes.

Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining
ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours,
skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and
strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook
until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or
freeze until ready to use.

Yield: about 6 cups

Ingredients
Fried Blue and White Corn Tortillas:

Directions
2 cups peanut oil
2 blue corn tortillas, julienned
2 white corn tortillas, julienned
Kosher salt

Heat oil in a high sided large saute pan until it reaches 350 degrees F. Add the tortillas in 2
batches and cook until just crisp. Transfer to a plate lined with paper towels and season with salt
immediately.