Chicken or Pork Posole

Angela Aguilar

This is one of my favorites! It is more common to make this
dish with pork, but my family isn’t a big fan of pork. If you want
to make pork posole, just follow the same directions.

Ingredient List:
5 Chicken Legs with skin and bone 8 Roma Tomatoes
5 Chicken Thighs with skin and bone ½ Inch slice White Onion
1 Large Can White Hominy Beans 1 Large clove garlic
1 White Onion 5 Dry Guajillo Chilies
1 Head of Garlic
One Head Iceberg Lettuce or Cabbage, shredded
8 Radishes, sliced thin
1 Cup whole dried oregano
½ White Onion, finely diced
4 Limes, cut in wedges
1 Bag Tostadas

1. Fill pot with 2-3 times enough water to just cover meat. Wash meat and place in pot. Rinse off hominy beans and place in pot.
2. Bring water to a boil and add whole onion, whole garlic and 2 tsp salt. Continue to simmer until meat is cooked through.
3. Optional: Remove meat from pot. Remove skin and bones and cut meat into bite-sized pieces. Return meat to pot. Add more salt to taste if needed.
4. Boil tomatoes, onion, garlic and chilies until tomatoes are cooked through and peeling. Place in blender (without water) and blend until there are no large chunks. Strain tomato sauce and add salt to taste.
5. Optional: You may add tomato sauce to soup if you want “red” posole or you can serve the salsa on the side for those who would like to add it to their soup. You can also serve “white” posole with no salsa if you wish.
6. Place lettuce/cabbage, radishes, oregano, onion and limes on the table. All of these may be added to posole as desired. Serve with tostadas on the side. Print Recipe