Chorizo and Chicken Posole
From Taste of Home
Is there any more pathetic, self-pitying state than the human cold? I’m pretty sure people are less depressed after major surgery or in the midst of a terrible bout of the flu. Maybe it’s because having a cold doesn’t really exempt you from anything. You’re still expected to go to work, be a functioning member of your family, attend previously scheduled social events and in my case take final exams. For about 4 days the only bright spot in my life was this soup. I’m 100% convinced it temporarily cures the common cold, and therefore I’ve been eating the leftovers for breakfast every day in order to propel my pathetic, self-loathing butt out of the house.
Of course you could be predictable and whip up the classic chicken noodle, but posole is essentially the Mexican version of home sick-soup. Instead of noodles it uses hominy, which are corn kernels that have been soaked in an alkaline solution until they puff up. They absorb the amazing broth and become little missiles of flavor. The requisite chicken is still there, but it’s joined by chorizo, giving the soup a borderline chili feel. And, crucial to curing a cold and temporarily restoring your sense of smell, there’s some heat. Depending on what chorizo you use and whether you seed the jalapeno this soup can go from mild to super spicy. My cold is all but gone now, but I’m craving some more posole just thinking about it!
- 1 lb tomatillos, papery husks removed, cut in half
- 1 white onion, quartered
- 2 jalapeno peppers, halved, seeds removed if desired
- 4 cloves garlic, peeled
- 3 cups water
- 1 14.5-oz can reduced sodium chicken broth
- 1 head of garlic, any loose paper removed, cut in half
- 5 whole cloves (I misread this at first – not cloves of garlic, but cloves the spice!)
- 2 bay leaves
- 2 6-oz boneless skinless chicken breasts
- 1 lb Mexican chorizo (the raw stuff in a tube, not the hard smoked Spanish stuff)
- 2 15-oz cans hominy, rinsed and drained
- 2 tsp lime juice
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/4 tsp salt
- 1/2 cup cilantro
- mango salsa, for serving (store bought or any recipe you like – we used the one we posted earlier this week)
- Preheat oven to 425 degrees.
- Place tomatillos, onion, jalapenos and whole garlic cloves on a baking sheet. Bake for 25-30 minutes, or until tomatillos are tender.
- Once veggies are cool enough to handle place them in a food processor and process until blended. Set aside.
- In a Dutch oven or large sauce pot bring water, broth, garlic head, cloves and bay leaves to a boil over medium-high heat.
- Add chicken breasts and poach, uncovered, for 15-20 minutes or until chicken is cooked through.
- Remove chicken, set aside. When cool enough to handle, shred into bite-sized pieces.
- Strain broth in a sieve over a bowl, discarding seasonings and setting broth aside.
- Squeeze chorizo out of its casing into the pot and cook over medium heat, about 7-10 minutes or until fully cooked.
- Add tomatillo mixture, chicken, broth, hominy, lime juice, oregano, cumin and salt to chorizo. Cook over medium heat until heated through, about 5 minutes.
- Stir in cilantro.
- Serve topped with mango salsa.