Chicken-Posole Soup

Total Time:
40 min
15 min
25 min

4 servings

  • 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
  • Rich Chicken Stock:
  • 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
  • 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.

Rich Chicken Stock:
  • 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

Fried Blue and White Corn Tortillas:
  • 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.

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    This recipe is featured in:

    Cinco de Mayo