Pollo Posole

Posole - Stew with a spicy broth, the main ingredients are grains of sweet corn, chile and pork or chicken.

I adore soups & stews.  I also love bold flavors.   I give you Pollo Posole.

Ingredients:

• 6 - Anaheim peppers
• 1 - White onion
• 3 - Cloves of garlic, unpeeled
• 2 tsp - Cumin seeds
• 1 tsp - Oregano
• 1 can - White Hominy, rinsed
• 1 full chicken breast - on the bone
• 8 cups - water
• 1 - Baked potato, diced
• 1 - Lime

Place chicken in dutch oven.  Cover with the water and heat on medium high until a boil is reached.  Reduce heat & simmer for ~20 minutes.  Remove chicken from the water, but leave the liquid in the pot.

Meanwhile... heat grill to high.  Place the peppers on the grill.  Place a small skillet on the grill and add the garlic & Cumin seeds.  The garlic will mellow with the heat & the toasted Cumin seeds will release their flavor when cooked.

Occasionally stir the pan and flip the peppers.  A well roasted pepper will appear black.  This is good and essential to the Posole and also makes it easy to eliminate the pepper skin.

Dice the onion.  Rinse the hominy.  Grind the toasted Cumin.  Dice the baked potato.  Squeeze the roasted garlic from its covering.

Allow the peppers to steam a bit.  This will make it easy to remove the skins.  

 Remove the skins.  Remove the stem and most of the seeds.  Dice the peppers.

Add everything but the lime & chicken to the pot.  Return the pot to a simmer and cook on low for an hour.  Yes... an hour.  This is worth the wait.

Add in the shredded chicken and juice of the lime.  Simmer for another couple minutes to allow the flavors to meld.

Serve with tortilla chips.  Top with hot sauce, cheese, extra lime or a twist of salt.