I’ve been really craving the foods I grew up on. The rich flavors and smells that would fill the room. I am feeling super nostalgic and hoping that I can give my kids the same beautiful memories. Why is it that food gets down into your soul? I am grateful that God gave us taste buds but as I grow older, my love for food is no longer just about what fills me up, but what tickles my taste buds.
This is super easy recipe: Yes, it may take a little longer to make (1-2 hours depending on the amount and the garnishes) Less if you are keeping it down to the basics.
You can watch the periscope here and find the ingredients and instructions below:
You will need:
1 can of pre cooked hominy
2-3 lbs of chicken (your amount will be based on the size of your family/ how many servings you need)
Pot of Water
Salt or chicken flavored Bouillon (some prefer the tomato flavored ones)
1/2 to 1 Whole onion (I love onion so I use a whole one)
Instructions: In a large pot of water (enough water for a soup or stew, salt to taste. (chicken flavored bouillon rocks!), Add 1 or 1/2 onion, chicken, and hominy all at the same time.
this way the chicken, onion and hominy all soften at the same time. Bring to a boil then reduce the heat. Cook thoroughly until chicken is soft enough to shred and hominy is soft. That’s it! Everything else that added is for extra flavor and garnish.
Here is the video if you would like to follow along as well. Hey, we all work and learn in our own ways!
Other than the salsa I will be posting below, here are some different ingredients I have seen added to Posole:
Thinly Sliced Radishes
Dried Mexican Oregano
Crumbled Queso Fresco
I promised my periscope audience that I would post a recipe for the chile that may be added to your posole to add some heat and flavor! Here are the ingredients:
In a few tsp of oil, fry the chiles just for a moment. Do NOT overcook or they will be bitter. The more you cook the more bitter they become.
Put chiles in blender a little at a time and add chicken broth and hominy.
(Make sure the broth and hominy are cooled so that they don’t create pressure and jump in the blender.) Add onions, garlic, etc. including desired spices and flavors.
Blend well and adjust flavors to your specific heat and consistency (add chile or broth or hominy as desired or leave it as is!) Here is the video of me making this one. Bear with me as this was the first time I made it. Loved it!
Here also is a recipe for another red chile for posole:
3 c dried pozole
½ onion, chopped
3 large garlic cloves, peeled and smashed
3 dried guajillo chiles, washed, stemmed, and seeded
1 teaspoon dried Mexican oregano
6 ancho chiles, washed, stemmed, and seeded
2 quarts chicken stock
salt and pepper to taste