Guys! This is going to be a SEMI ORIGINAL RECIPE! ARE YOU READY?! The Posole recipe is Oaxacan by origin, but I've edited it as I've cooked it many times over the years. I usually substitute the classic hominy (posole) with cauliflower to cut the carbohydrates, but feel free to use hominy in your own dish.
Transcribed by my sister, modified by me
- 3-4 Good sized, healthy tomatoes
- 4 cloves garlic
- 4oz dried Guajillo chilies*
- 1 Medium white/yellow onion
- 4-5 cups chicken broth
- 6 Boneless, skinless chicken thighs**
- 2 limes
- Half a medium white/yellow onion
- 4 cloves garlic
- 1 head of cauliflower
- Salt and Pepper
- Queso Fresco ***
- Minced Onion
- Shredded Cabbage or Iceberg Lettuce
- Sliced Radishes
- Lime Wedges
- Warm corn tortillas
- Proper Guacamole (thin and watery)
- Preheat the oven to 350F. Season the chicken with salt and pepper, place in baking dish with wedged onion and wedged limes (squeeze them a little over the chicken too). Tuck in garlic cloves (peeling optional). Bake for 25-35 minutes, until done. Set aside to cool.
- Quarter the tomatoes and onions, peel garlic cloves. Devein and deseed the chilies. Place all three into a pot and cover with water. Boil until veggies are tender. Reserve some of the water and puree the vegetables until they're a thick paste, adding the boil water as needed. Cook in a fry pan on medium-low to reduce further and concentrate the flavors.
- Cut the cauliflower into small bite pieces (1/2" or so). Season with salt, pepper, oregano. Pop into the oven (still at 350F) and cook until just tender.
- Shred the chicken, discarding the limes, garlics and onions.
- Add chicken broth to the tomato chili paste until it's the consistency you like. Add the shredded chicken and cauliflower. Turn the temp up to bring everything back up to heat.
- While the broth, chicken & cauliflower simmers, prep whatever Extra Bits you want, putting them in ramekins or cute bowls to put on the table.
- Serve up and have everyone add the Extra Bits as they like!
*I've used Ancho when Guajillo chilies are scarce. It's a different flavor and color, but still makes a great soup!
**Sometimes I have extra pork shoulder hanging around, so I'll use that instead of chicken.
***For the photos I used Queso Blanco. Queso Fresco is waaaaaay better in this dish, but sometimes it just isn't available.