Chicken-Posole Soup

Name: Chicken-Posole Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 ancho chiles, soaked in water to soften; 2 bay leaves; 2 larges carrots, coarsely chopped; 1 heads celery, coarsely chopped; 2 kilograms chicken bones, chopped; 2 blue corn tortillas, julienned; 28 grams dried porcini mushrooms, soaked in water until soft, drained, and chopped; 1 bunch Small flat-leaf parsley, stems only; 2 Tbsps chopped fresh cilantro leaves; 6 sprigs fresh thyme; 794 grams hominy; 4 servings Kosher salt; 3 Tbsps olive oil; 3 larges Spanish onions, quartered (skin left on); 473 milliliters peanut oil; 2 roasted chicken breasts, skinless and meat shredded; 4 servings Salt and freshly ground black pepper; 237 milliliters shredded white Cheddar; 2 white corn tortillas, julienned; 59 milliliters whole peppercorns

Chicken-Posole Soup is a gluten free main course. One serving contains 893 calories, 50g of protein, and 48g of fat. This recipe serves 4. This recipe covers 39% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. Head to the store and pick up salt and pepper, celery, thyme, and a few other things to make it today.

Instructions

Place stock in a medium saucepan, reserving 1/4 cup, and bring to a simmer. Meanwhile, place remaining 1/4 cup stock and the rehydrated ancho chiles in a blender and puree until combined.

Ingredients you will need

Ancho Chili Pepper

Stock

Equipment you will use

Sauce Pan

Blender

Add pureed anchos, porcini, and hominy and cook for 10 minutes.

Ingredients you will need

Hominy

Add the chicken and cilantro and cook for 5 minutes. Season with salt and pepper, to taste.

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Salt And Pepper

Cilantro

Whole Chicken

Ladle soup into bowls and top with cheese and some fried tortillas.

Ingredients you will need

Tortilla

Cheese

Soup

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Bowl

Ladle

Preheat oven to 450 degrees F.

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Oven

Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.

Ingredients you will need

Salt And Pepper

Chicken Bones

Vegetable

Carrot

Celery

Onion

Cooking Oil

Equipment you will use

Roasting Pan

Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes.

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Vegetable

Water

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Pot

Ladle

Remove from the heat and strain through a mesh strainer into a clean pot.

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Sieve

Pot

Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

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Stove

Heat oil in a high sided large saute pan until it reaches 350 degrees F.

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Cooking Oil

Equipment you will use

Frying Pan