Chicken-Posole Soup
From linebb956 14 years ago
- 25 minutes to make
- Serves 4
This is a Bobby Flay recipe from Food network.. Usually I like to stick to the basic Mexican soups.. but he pulls it off with ingredients that are not typical in this soup. I keep stock in freezer all the time so that makes it easier.
Ingredients
- Rich Chicken Stock: shopping list
- * 4 pounds chicken bones, chopped shopping list
- * 3 large Spanish onions, quartered (skin left on) shopping list
- * 1/2 head celery, coarsely chopped shopping list
- * 2 large carrots, coarsely chopped shopping list
- * 3 tablespoons olive oil shopping list
- * salt and freshly ground black pepper shopping list
- * 2 bay leaves shopping list
- * 1/4 cup whole peppercorns shopping list
- * Small bunch flat-leaf parsley, stems only shopping list
- * 6 sprigs fresh thyme shopping list
- # recipe Rich chicken stock, recipe follows shopping list
- # 2 ancho chiles, soaked in water to soften shopping list
- # 1-ounce dried porcini mushrooms, soaked in water until soft, drained, and chopped shopping list
- # 1 (28-ounce) can hominy shopping list
- # 2 roasted chicken breasts, skin removed and meat shredded shopping list
- # 2 tablespoons chopped fresh cilantro leaves shopping list
- # salt and freshly ground black pepper shopping list
- # 1 cup shredded white Cheddar shopping list
- # Fried Blue and White corn tortillas, for garnish, recipe follows, or store bought tortilla chips, crumble shopping list
How to make it
- CHICKEN STOCK
- Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
- Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
- Yield: about 6 cups
- Soup itself:
- Place stock in a medium saucepan, reserving 1/4 cup, and bring to a simmer. Meanwhile, place remaining 1/4 cup stock and the rehydrated ancho chiles in a blender and puree until combined. Add pureed anchos, porcini, and hominy and cook for 10 minutes. Add the chicken and cilantro and cook for 5 minutes. Season with salt and pepper, to taste.
- Ladle soup into bowls and top with cheese and some fried tortillas
- I fry strips of corn tortilla . You can use bagged, but really not as good. And I like Munster cheese .. or pepper jack..
The Rating
Reviewed by 5 people-
Mmmmmm good i love soups yum yum
i can have this lol
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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wonderful soup thanks bunches high5
momo_55grandma
in Mountianview loved it
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Love chicken and hominy together! I have a recipe that came from Fredericksburg, TX, baking whole chickens with hominy. So good. This soup sounds delicious!
rosemaryblue
in CollegeTown loved it
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