chicken posole!

I made this for dinner last night and it was so good. Thought I would share the recipe......I have printed the recipe as it was written and have put in the changes that I made in red.

Speedy Chicken Posole with Avocado and Lime Time: 45 minutes.

This dish, using canned hominy, takes a fraction of the time needed for regular posole. Serve with warm corn tortillas.

3 large poblano chiles (1 lb. total) I used pasilla chilies
6 garlic cloves
1 large onion
2 cans (14 1/2 oz. each) white hominy
1 1/2 pounds boned, skinned chicken thighs
1/2 teaspoon kosher salt
2 teaspoons dried Mexican oregano*, divided I used regular oregano
2 tablespoons olive oil
3 cups reduced-sodium chicken broth
3 tablespoons ground red New Mexico chiles*

Garnishes: sliced avocado, lime wedges, cilantro sprigs, and sour cream

1. Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes. After blackened put the chilies into a brown lunch sack and let them steam. This way the skin will slip right off.

2. Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside. I have no idea why you are going to chop up an onion and mince garlic with a food processor when you have a perfectly good knife. Just use a chopping board and your knife and go to town.

3. Cut chicken into 1- to 1 1/2-in. chunks and sprinkle with salt and 1 tsp. oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.

4. Reduce heat to medium-high. Add onion mixture and remaining 1 tsp. oregano to pan and sauté until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds. And just why am I heating the chicken broth in the microwave before I put it into a hot pan and bringing it to a boil? Don't think so. Just open the cans, measure out and pour into the pot with the onions.

5. Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.

6. Remove stems, skins, and seeds from poblanos and discard; chop poblanos.

7. Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.
*Find Mexican oregano at well-stocked grocery stores, along with ground red New Mexico chiles.

If you enjoy spice then you will really enjoy this dish. The flavors are very complex and varied with a bit of heat at the back of your tongue.
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