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 a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Todd Schulte, Happy Gillis Cafe and Hangout, Kansas City, MO
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