Posole Rojo

1 tablespoon olive oil
2 medium white onions, chopped fine
8 cloves garlic, minced
1/3 cup tomato paste
3 tablespoons Rancho Gordo New Mexican Red Chile Powder
1 tablespoon Rancho Gordo Mexican Oregano
3 1/2 cups chicken broth
4 cups cooked Rancho Gordo White Corn Posole/Prepared Hominy (see note below)
7 cups (approx) shredded, poached chicken (about 2 pounds)
Salt and pepper

Garnishes: Any combination you choose of diced avocado, chopped cilantro, finely chopped white or red onions, chile powder, crumbled queso fresco, thinly sliced radishes, and lime wedges

Serves 8

Heat oil in 5-quart pot over medium heat. Add onions and garlic and cook until soft. Add tomato paste, chile powder, and oregano, stirring until all ingredients are warmed through and well mixed.

Add 4 cups water, broth, and posole. Bring to a boil and then reduce to a low simmer for about half an hour.

Add chicken, stir and then add salt and pepper to taste. Serve in individual bowls and allow your guests to garnish as desired.

To cook dried posole: Sort and rinse your posole. Soak from 6 to 10 hours in cold water. Strain. In a large pot, add the soaked posole (about 2 cups), 3 quarts of water, and a roughly chopped onion. Bring to a hard boil for about 5 minutes, then reduce heat to a gentle simmer for about 4 hours. The posole will flower, like popcorn, when it’s finished. Strain and use in any recipe calling for cooked posole. You can freeze extra drained, cooked posole.

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