Serves 4-6

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 teaspoons dried oregano, preferably Mexican (crushed between fingers before adding)
  • 2 teaspoons cumin seeds (see method below) or ground cumin
  • 1 teaspoon Big Country Smokehouse Jalapeño Sea Salt
  • 5 cloves garlic, finely chopped
  • 6 cups chicken broth
  • 1 (28 ounce) can white hominy (found in Mexican section or bean section of supermarket)
  • 2 cups salsa verde (recipe below) or store bought, (like Herdez brand)
  • 1 lb boneless chicken breast, diced ½ inch

Garnishes: Angel hair cabbage slaw, thinly sliced radish, cilantro and lime wedges. Toast cumin seeds by placing in a small dry skillet over high heat until fragrant and dark in color, shaking pan frequently, 2-3 minutes. Remove from pan immediately, and rough chop seeds. In a large pot over medium heat, heat olive oil. Add, onion, and saute 6-8 minutes, until onions are tender. Add oregano, toasted cumin seeds, Jalapeño sea salt and pepper and garlic and saute’ one minute. Stir in broth, hominy and salsa verde.

Bring to a boil, the stir chicken into pot then reduce to a simmer uncovered until chicken is no longer pink, 6-8 minutes. Taste and adjust seasoning, if needed. How to serve: In soup bowls with a small handful of angel hair slaw, a few slices of radish, and a bit of chopped cilantro. Place lime wedges in a bowl to squeeze over each serving. Posole may be refrigerated up to five days or frozen up to three months.

Salsa Verde

  • 1 pound tomatillos, husked, rinsed and halved
  • 1 medium onion, peeled and quartered
  • 4 garlic cloves, smashed
  • 2 jalapenos, seeded and quartered, wear gloves when handling chilis
  • ½ cup rough chopped cilantro
  • 1 tablespoon fresh oregano leaves or 2 teaspoons dried oregano
  • 1 cup water
  • 1 teaspoon salt and 5 grinds of black pepper, or more to taste

Add all of the ingredients to a blender. Blend the cooked ingredients and the cilantro with the cooking water until smooth. Heat 2 tablespoons of cooking oil in the pot. Pour the blended salsa back into the pot with the hot cooking oil. Reduce the heat and simmer for 10-12 minutes, until tomatillos turn a darker green. Taste for seasoning.

This recipe was developed and filmed by the famous Chef Alice of Pompano beach FL. Sign up for one of her live cooking classes and demos or browse her many free recipes! https://www.chefalicecooking.com/

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