Ingredients
- 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
Directions
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.
Notes
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.
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By Seahawksean
Lehigh Acres, FL
on December 12, 2012
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This mexican stew was fantastic. The tomatillos gives this dish an amazing fresh vegetable flavor. This was the first time I've ever used tomatillos but will certainly not be the last. With the little bit of heat from the chiles and good amount of the chicken and potatoes make this a hearty meal perfect for the cold months.
By bob1lyle_6331704
Bellevue, WA
on November 18, 2012
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Great recipe, entire family liked it! I didn't have anise, so I omitted it, and the grocery store was out I'd chili de arbors, so I substituted it in powder form to taste. I roast the poblanos directly on my gas stovetop flame and then out in a plastic bag to sweat the skins off. This is a great dish for cold nights.
By rricketts31
on October 27, 2012
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Tasty? What did you think?This recipe is GREAT!! I made it tonite for the first time. My husband loved it and he has never even had hominy before. Ok, so I skipped the anise(didnt have any. I also substituted the ancho chile peppers with good ol' enchilada sauce. Cooking is so fun its all about what YOU like so have fun with it. If there is something you dont like, omit it!! Swap out, for what you do like. I added thinly sliced cabbage to mine
Read all 6 reviews