Jalapenos, an most excellent Spanish-Mexican restaurant in Annapolis, serves the most amazing posole soup. A combination of broth, hominy and mole makes it the ultimate treat. Since I do not have that recipe, I had to find something that would suffice. This recipe does not include any mole, but it is something that Tiff likes, so I call the recipe a success. (Recently, I have gone to a spanish market to purchase mole in a jar and prepare as directed. It is not the same, but certainly adds a different, and wonderful, taste). Here is the soup recipe:
2 cans (14-1/2 oz. ea.) golden hominy, rinsed and drained
1 can 4 oz.) chopped green chili peppers, undrained
1/2 cup onion, chopped
2 cloves garlic, minced
1 lb. boneless, skinless chicken breasts and/or or thighs, cut into 1" pieces
1 can (14-1/2 oz.) diced tomatoes, undrained
2 cans (14-1/2 oz. ea.) reduced sodium chicken broth
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
2 TB fresh cilantro, chopped
1) Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano and cumin in a 3-1/2 to 5 quart crock pot.
2) Cover and cook on LOW heat setting for 5 to 6 hours or on HIGH heat setting for 2-1/2 to 3 hours.
3) Stir in cilantro.
Makes 8 to 10 servings.
We have found that the amount of broth is usually not enough for our liking, so we have doubled the cans of broth, as well as the amount of garlic, oregano and cumin. No change in cooking times are needed if you double. We definitely have leftovers with proportionate amounts of broth to "other goodies".