Рецепт Posole...
Over the last few years I have been collecting recipes for Posole...(poh-SOH-lay)...and making those recipes in my top-secret Posole Laboratory, trying to weed out the weak and boring, to find the most magnificent Posole recipe to share with you. No thanks needed. For those of you not in the know, Posole is a Mexican soup, made with hominy. If you're from Mexico or from the Southern United States or married to a Southern Caveman like me, then you know what hominy is...it's hulled corn kernels, used for making grits, among other things. You can buy hominy in cans, it comes in white or yellow, has somewhat of a popcorn taste and is almost creamy in texture. When hominy is cooked in a rich, spiced broth, it turns into little pillows filled with flavor...this would be a killer soup to serve at your Christmas Open House!
The mister, as you may remember, is not a fan of spice or Mexican food, so I just told him this was Hominy Soup - (In his mind hominy equals bland, so he was thrilled! The power of suggestion works wonders with him...he lapped it up!) This is not overly spicy, even though is contains cumin, oregano, garlic and smoked paprika...it's very mild and comforting. You could ramp it up a bit by adding cilantro or more cumin, whatever sends your elevator to the top. Posole can be made with pork or chicken; I like to use bone-in chicken thighs, which, when cooked in chicken stock, not broth, gives this soup a richer, deeper flavor. If you like Tortilla Soup, you'll love Posole.
Posole - Pots and Pins
8 chicken thighs, skin removed, (if frozen, you will cook for 6 hours, if not, cook for 5)
(You can also make this with chicken breasts, boneless and skinless or chicken tenders if you want. I would use 6 chicken breasts and if making with chicken tenders I would use about a dozen or so.)
- 1 large sweet onion, thinly sliced
- 4 garlic cloves, minced
- 3 fresh tomatoes, chopped
- 1 can (28 oz.) diced tomatoes, with juice
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (15 oz.) red kidney beans, drained and rinsed
- 1 can (28 oz.) white hominy, drained (usually found in the Mexican foods/cooking aisle)
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 6 cups chicken stock (if you can't find stock you can use chicken broth)
- Toppings: Chopped avocado, shredded cojita cheese or Mozzarella cheese, lime wedges
Put all of the ingredients (except the toppings) into a large Crock-pot, pouring the chicken stock in at the last so the spices get "washed" down. Put on the lid, turn to high and let cook for 5 hours if the chicken is not frozen, and 6 hours if it is. When ready to serve, ladle hot soup into bowls, making sure there is a chicken thigh in each bowl, top with chopped avocado, a sprinkling of cheese and a squeeze of fresh lime juice. Makes 8 to 10 servings. Serve with a fork and a spoon!
And now, finally, the shopping is done, the gifts are wrapped and it's time for our annual pilgrimage to the Post Office... Why my family and friends CHOOSE to live so far away is beyond me!