Tuesday, December 30, 2008

Another recipe - Crockpot Posole

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".


wortwood said...

I am going to have to try this. We have tried to make posole soup several times with mixed results.
Just one question, when do you add the love?

lemony said...

Ha, so you're on a quest to duplicate that recipe, too!

Where do you find the golden hominy, as opposed to the white?

Have you tried making it with dried hominy? That is next on my list of things to attempt. I've found that beans are never quite happy to cook in a crock pot the way they should, and wonder if it's the same for hominy.

Most posole/pozole recipes I've found online use pork, and add sliced radishes (!) at the end, to garnish. Very different from Jalapenos. (I guess the chicken soup sans radishes is Posole por los Gringos.)

Mitchy the Kid said...

To think we will ever find a recipe that duplicates the deliciousness of Jalapenos is preposterous. I just hoped to find one that the family would like by the same name.

We have been using white hominy, not golden hominy. I had seen the same thing concerning pork versus chicken, so that is what drew me to this recipe (besides the fact it can use a crockpot).

And, no love? That's right. Only at Jalapenos can they add the love. Here, I add a little lust as I lust for something as deep and meaningful as Jalapenos has. :-)