Sleek-Jet
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It's a tradition that the first cold weekend I make a big batch of Gringo Posole...
Cold... check
Rainy... check
Soup... check
Went all out this year and did home-made stock, the house smells awesome. Added the Hominy, Ancho chilli, shredded chicken to the stock a little bit ago, it'll simmer until we eat with the hominy soaking up all the goodness.
Start with a cut up whole fryer. Lighty brown up the chicken in a large stock pot, in batches with a little olive oil to start (the fat from the skin will take it from there). Set the chicken aside and add a rough chopped onion, 3 or four celery stalks roughly chopped, a couple carrots cut into big chunks, half a dozen smashed cloves of garlic and brown those up in the chicken fat.
Pour a gallon of water over the veggies and add the chicken back in along with a small handful of pepper corns, a good amount of salt, and a couple bay leaves. Bring back to a boil, reduce to a strong simmer.
Remove the chicken after 20 minutes and cut the meat from the bones, then put the bones back into the stock and simmer for another hour or so, till it's deep brown and tasty.
Shred the chicken removing the skin and chewy parts.
Once the stock is finish, strain into a 6 qt pot and return to the stove on medium heat (it'll take it a bit to come back to a strong simmer).
Drain a 28 oz can of hominy and rinse clean. Add the hominy to the pot.
Finally chop up a half dozen ancho chillis in adobo and add to the pot, add a spoon full of adobo if you want more spicy flavor.
I add dried mushrooms that have be reconstituted to give a little earthy flavor, but you can skip this if you want.
Add the shredded chicken back the pot.
Bring it all back to a simmer and reduce the heat to keep from boiling. Simmer for as long as you like.
Serve with sour cream and chopped up cilantro. I put out tortilla chips to go along with the soup.
Cold... check
Rainy... check
Soup... check
Went all out this year and did home-made stock, the house smells awesome. Added the Hominy, Ancho chilli, shredded chicken to the stock a little bit ago, it'll simmer until we eat with the hominy soaking up all the goodness.
Start with a cut up whole fryer. Lighty brown up the chicken in a large stock pot, in batches with a little olive oil to start (the fat from the skin will take it from there). Set the chicken aside and add a rough chopped onion, 3 or four celery stalks roughly chopped, a couple carrots cut into big chunks, half a dozen smashed cloves of garlic and brown those up in the chicken fat.
Pour a gallon of water over the veggies and add the chicken back in along with a small handful of pepper corns, a good amount of salt, and a couple bay leaves. Bring back to a boil, reduce to a strong simmer.
Remove the chicken after 20 minutes and cut the meat from the bones, then put the bones back into the stock and simmer for another hour or so, till it's deep brown and tasty.
Shred the chicken removing the skin and chewy parts.
Once the stock is finish, strain into a 6 qt pot and return to the stove on medium heat (it'll take it a bit to come back to a strong simmer).
Drain a 28 oz can of hominy and rinse clean. Add the hominy to the pot.
Finally chop up a half dozen ancho chillis in adobo and add to the pot, add a spoon full of adobo if you want more spicy flavor.
I add dried mushrooms that have be reconstituted to give a little earthy flavor, but you can skip this if you want.
Add the shredded chicken back the pot.
Bring it all back to a simmer and reduce the heat to keep from boiling. Simmer for as long as you like.
Serve with sour cream and chopped up cilantro. I put out tortilla chips to go along with the soup.
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