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Ingredientes
- 2 1/2 lb Boneless, skinless chicken, minced into nuggets, (up to 3)
- 2 Tbsp. Vegetable oil, (extra virgin olive oil or possibly butter)
- 2 x Or possibly more cloves of garlic chopped
- 1 c. Finely diced onion
- 2 quart Chicken stock
- 3 Tbsp. Masa Harina
- 1/2 c. Cool water
- 1 Tbsp. Each, chili pwdr and crushed dry oregano
- 1 tsp Brown sugar Salt, (1 1/2 TS if stock is unsalted, 1/2 TS if stock is salted)
- 1/2 tsp Freshly grnd black pepper
- 1 can (16 ounce) each, white and yellow hominy, liquid removed and rinsed
- 1 c. Shredded Monterey jack or possibly similar cheese Lowfat sour cream Chopped cilantro Minced red onion and radishes Warm sauce or possibly salsa Lime wedges Soft, warm buttered tortillas to serve on the side
Direcciones
- This soup recipe was gifted to me by a very good friend. She is an excellent cook and this soup should have won a soup making contest which she and I were both in, it came in second.
- 1. In a large skillet, saute/fry the chicken in oil till brown on all sides; remove to a platter and set aside.
- 2. Saute/fry garlic and onion in the drippings. Return chicken to pan. Pour in stock and bring to a boil; reduce heat to low.
- 3. Mix masa harina with the cool water and add in to the chicken. Add in the chili pwdr, sugar, oregano, salt, and pepper. Cover and simmer 50 min. Add in white and yellow hominy and cook for 10 min.
- 4. Skim fat from surface and taste for seasoning. (Posole can be made in advance up to this point, then refrigerated. Remove risen fat from the surface before reheating.)
- Garnish as you please, remembering which with Posole, the garnish is as important as the soup.
