Green posole warms you up and sticks to your ribs. Even better, eat it in the wintertime and it brings a little summertime to your soul. This feels like a summery dish, but we actually used turkey stock from our Thanksgiving turkey and radishes from the garden, so maybe it’s seasonal for the fall after all.
This dish is a variation on a Gourmet Magazine 2003 recipe we found in Epicurious.
Prepare the Meat If you have a leftover turkey carcass, take the meat off and use it for posole. Otherwise, in a large, heavy pot, bring to a boil 8 cups of water, a bay leaf, half a thinly sliced white onion and three cloves of chopped garlic. Then turn the heat down and simmer for ten minutes. After ten minutes, add 3 lbs of boneless skinless chicken thighs and poach at a simmer for about twenty minutes, until they’re just cooked through. Skim off any foam as you go.
Move the chicken to a cutting board to cool. Pour the broth through a fine mesh strainer (if you poached the meat) into a large bowl and toss the solids. (If you’re using turkey meat or other meat you already have on hand, don’t worry about this whole boiling step. Instead, make a turkey broth (if you have a whole turkey carcass) or use store bought broth.)
Shred whatever meat you’re using.
Make the Sauce While chicken cools, simmer 1 pound of husked tomatillos and half of a thinly sliced onion in 1 cup of water in a 3-quart saucepan (covered) for about ten minutes, until the tomatillos are tender. Drain the vegetables and puree them in a blender with 2 quartered jalapeno chiles (including seeds), 1/4 cup cilantro, 1 tsp dried oregano, 3 cloves of garlic and 1 1/2 tsp salt.
In a heavy pot over moderately high heat, heat 2 T vegetable oil until hot but not smoking. Then add the puree (being super careful you don’t get splattered or steamed). Cook the puree until it thickens, stirring frequently – about 10 minutes. Then stir in 1 cup of broth and simmer five minutes.
Now, add the shredded chicken, 30 oz of white hominy (rinsed and drained) and 3 more cups of broth. Simmer, partially covered, for 20 minutes.
Add the Toppings Stir in 1/2 cup cilantro. Serve in bowls topped with diced radish, diced avocado and squeezes of lime. You could also use shredded romaine, lime juice, chopped white onion, sour cream and dried oregano as toppings.
We made a vegetarian tofu red posole a while back, and this complements that nicely. And of course, you can make this a vegetarian posole very easily too.
- 3 lbs skinless boneless chicken thighs, or the equivalent in leftover turkey meat
- If you’re making broth 9 cups water, bay leaf, half onion sliced and 3 cloves of garlic
- half a large white onion
- 3 garlic cloves
- 2 1/2 tsp salt
- 1 lb tomatillos, husked
- 2 fresh jalapeno chiles, quartered, including seeds
- 3/4 cup chopped fresh cilantro
- 1 tsp dried oregano
- 2 T vegetable
- 2 15 oz cans of white hominy, rinsed and drains
- Toppings: radish, avocado, lime juice, romaine lettuce, white onion, sour cream, dried oregano
- Classic Vegetarian Posole (seattlefoodshed.wordpress.com)
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- Wandering the Fairy Tale Streets of Bruges, Belgium (seattlefoodshed.wordpress.com)