(Relatively) Quick Posole

Child the younger remains a very particular, if quirky, eater. One of his New Year’s resolutions was to try more things, which we’re doing our best to support. Wish us luck.

In the meantime, one of the things he’ll eat is Posole, if it’s Posole from the Nellie’s Oyster stand at one of the Santa Rosa Farmers’ Markets. Since we live in Massachusetts most of the time, this preference is a teeny bit limiting, so I decided to attempt it myself.

I knew the preferred version was chicken-based, not fancy, and not too terribly spicy*. After reading through a number of online recipes, I ended up with the following, which was deemed acceptable once he added lemon juice.** It’s basically chicken soup, with Mexican influenced spicing and no vegetables. Perhaps it’s not so surprising he likes this after all.

Makes 6 to 8 servings
  • ~1 tablespoon olive oil (or other neutral oil)
  • 2 cloves garlic, crushed
  • 2 teaspoons cumin
  • 1 teaspoon dried ground ancho chili
  • 1/2 teaspoon coriander
  • 1/2 teaspoon smoked paprika
  • 1 to 1 1/2 pounds boneless skinless chicken breasts or thighs
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano (or 1 tsp fresh)
  • 1 bay leaf
  • 8 cups chicken stock
  • 1 to 2 teaspoons salt
  • 2 to 3 cups hominy, drained and rinsed

Toppings, use whatever and however many you like:

  • Lime wedges (or Lemon, if you’re like my kid)
  • Diced avocado
  • Diced onion
  • Shredded lettuce or cabbage
  • Diced tomatoes
  • Diced sweet peppers
  • Diced hot peppers
  • Chopped fresh oregano
  • Hot sauce

In a large saucepan, heat the oil until it shimmers. Add the garlic and spices and heat just until aromatic, then add the chicken pieces and cook 1-2 minutes. Flip the chicken and add the herbs, then the stock and about 1 tsp of salt. Stir to make sure nothing is stuck on the bottom of pan and bring to a simmer. Cook at a simmer until the chicken is cooked through and can be pierced easily with a fork, 30 to 45 minutes. Remove the chicken, place in a medium-sized bowl and shred with two forks, then return the shreds to the pot. Add hominy. Taste and add more salt if desired. Simmer another 5 minutes. Serve with toppings.

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*Just spicy enough for a “belly warmer”, as his Grandma would say.

**Yes. Lemon, not lime. I just don’t understand this kid.