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Posole Verde
- 1 pkg frozen posole you can use canned hominy instead
- 1 tbsp black peppercorns
- 1 tsp cumin seeds
- 1 tsp coriander seeds optional
- 2 tbsps vegetable oil
- 1 1/4 lbs boneless, skinless, chickcn thighs or breasts cut into 1 inch pieces. You can use pork instead cut into 1" cubes but reduce the cook time to 40 minutes You can use a whole chicken instead
- 1 med onion chopped about 1 cup
- 4 med cloves garlic minced about 4 tsps
- 1 cup or more hatch green chili peppers, seeded and coarsly chopped
- 4 cups homemade or no -salt-added chicken broth
- to taste kosher salt to taste
- to taste freshly ground black pepper to taste
- to taste garnishes-radish slices, finely shredded cabbage, chopped onions, shredded cheese(cheddar or Jack)
Place the hominy in a large pot with the chicken and cover with water by 4-6 inches. Bring the water to a boil, then reduce the heat and cook for about 2 hours, adjusting the heat to keep the water barely bubbling around the edges and adding water as needed. The hominy is done when the kernels have softened and begun to burst. Remove the chicken and shred it and save the chicken/hominy brothHeat the peppercorns, cumin seeds and coriander seeds in a small skillet over medium heat, stirring frequently and watching carefully to prevent burning. When the mixture is fragrant and lightly browned, after 1 to 2 minutes, transfer it to a spice grinder and grind into a coarse powder.Add the onion, garlic and chilies to the stock pot. Cook until the vegetables are softened and begin to brown slightly, about 5 minutes. Add the ground spices and the shredded chicken (along with any accumulated juices); cook for 1 minute, to heat through and to make the spices fragrant.Add the cooked posole and broth. Bring the broth to a boil, then reduce the heat so that the liquid is barely bubblng around the edges.The soup is done when the hominy is completely cooked through. Taste, and season with salt and pepper as needed. Garnish with shredded cheese.
