- 3 tablespoons canola oil
- 1 white onion, chopped
- 1 tablespoon chopped garlic
- 1 tablespoon toasted cumin seeds, ground
- 1/2 teaspoon toasted anise seeds, ground
- 9 cups chicken stock
- 5 boneless, skinless chicken breast halves
- 4 Yukon gold potatoes, diced
- 3 (15-ounce) cans white hominy
- 2 roasted, peeled and seeded poblano peppers
- 1 jalapeno, seeded and chopped
- 5 chiles de arbol, seeded
- 3/4 pound tomatillos, husked and quartered
- 1/2 bunch chopped cilantro leaves, plus more for garnish
- 4 leaves romaine lettuce
- 1/2 tablespoon Mexican dried oregano
- 1/2 tablespoon chopped garlic
- Salt and freshly ground black pepper
- Sliced avocado, for garnish
- Sliced radishes, for garnish
- Queso fresco, for garnish
Heat the canola oil in a heavy-bottomed stockpot over medium-high heat.
Add the onions and garlic and cook until translucent. Stir in the cumin and anise, then add the chicken stock and chicken.
Simmer until the chicken is cooked through. Remove the chicken to a cutting board and let cool.
Add the potatoes and hominy and simmer until the potatoes are tender.
Shred the cooled chicken.
Combine the poblanos, jalapenos, chiles de arbol, tomatillos, cilantro, romaine, oregano, garlic, salt and pepper, to taste, in a blender. Blend on high until all of the ingredients are well combined.
Add the blended mixture to the stockpot along with the shredded chicken and cook for about 5 to 8 minutes. Season with salt and pepper, to taste.
Ladle the posole into shallow bowls and garnish each serving with slices of avocado, thinly sliced radish, queso fresco, and chopped cilantro.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.