Hominy, or hulled corn kernels, is the backbone of this Mexican posole soup (pronounced pho-soh-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best garnished with lots of cilantro, cheese, and lime and served with warm flour tortillas.
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 2-pound boneless pork shoulder (Boston butt)
- Kosher salt and freshly ground black pepper
- 6 cups low-salt chicken broth
- 1 28-ounce can undrained pinto beans
- 1 28-ounce can white hominy, drained
- 1 28-ounce can diced tomatoes with juices, puréed in blender until smooth
- 1 tablespoon oregano (preferably Mexican)
- Kosher salt and freshly ground black pepper
Preheat oven to 275°. Line a small roasting pan with foil. Mix cumin, garlic powder, and smoked paprika in a small bowl. Rub spice mix all over pork. Sprinkle with salt and pepper. Place pork in pan and cover with sliced onion. Pour 1/2 cup water in the bottom of pan. Cover pan tightly with foil and roast until meat is very tender, 5–6 hours. Let pork rest until cool enough to handle.
Using 2 forks, shred pork into bite-size pieces. Skim fat from juices in roasting pan; reserve meat. DO AHEAD: Can be made 2 days ahead. Cover and chill pork and juices separately.
Heat oil in a large pot over medium- low heat. Add onion and sauté until trans- lucent, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add the diced fresh tomatoes and stir until softened, about 2 minutes longer. Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 30 minutes.
Add reserved pork to posole. Simmer uncovered 30 minutes longer for flavors to meld. Season to taste with salt and pepper, adding reserved juices from roast pork, if desired. Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges, and serve with flour tortillas.
Nutritional Content10 servings, 1 serving contains: Calories (kcal) 524.5 %Calories from Fat 42.1 Fat (g) 24.6 Saturated Fat (g) 8.3 Cholesterol (mg) 73.8 Carbohydrates (g) 46.7 Dietary Fiber (g) 10.1 Total Sugars (g) 5.1 Net Carbs (g) 36.6 Protein (g) 29.6 Sodium (mg) 897.5Reviews SectionWith a little tweek, I love this recipe! instead of can of beans, i add extra can of hominy. I also add tablespoon of mashed up dried peppers for a little kick.The condiments for posole is a must! Dont forget the Lime, cotjia cheese, avocado, cilantro, and tortilla chips. Delicious!AnonymousSacramento, California03/22/20
Santa Fe recipes: Casa Chimayo’s New Mexican posole
Posole is pure New Mexican comfort food. While it’s served at family dinners throughout the year, it’s considered a holiday dish showing up on many family tables at Christmas and New Years. The corn based dish is rich and spicy and has been made in New Mexican families for generations. Roberto Timoteo Cordova, owner of Casa Chimayó Restaurant in Santa Fe, can trace his New Mexican roots back to 1598. His ancestors arrived with Juan de Oñate and the first Spaniards to settle here. They arrived in Chimayó in 1695 after the Spanish returned at the end of the Pueblo Revolt of 1680. At that time, they also settled in Truchas and Cordova further up the High Road to Taos.
Santa Fe recipes: Cordova family at Christmas Grandma Tita in front, photo/courtesy of Roberto Cordova
Cordova is passionate about his family’s history, including the culinary part. His restaurant serves what he calls “las comidas de las abuelas” (the food of the grandmothers). He calls it “authentic” New Mexican food. The recipes have been passed down in his family. He shares his grandmother Teresita’s (“or Grandma Tita as she was known to us”) posole recipe here. Should you have too much holiday cheer, he says it’s a great hangover cure. ¡Feliz Navidad y Prospero Año Nuevo!
Casa Chimayo’s Posole
Casa Chimayo’s Posole, photo/courtesy Casa Chimayo
© Casa Chimayo Restaurant Recipe author: Helen Cordova
Posole is a very traditional dish around the holidays in Northern New Mexico. It is a rich and hearty dish that sticks to your ribs, and warms you up from the inside out.
Prep Time: 45 minutes
Cook Time: varies from 1½ to 3 hrs, depending on type of posole (hominy) selected.
Total Time: varies, depending on posole used (see note below).
3 lbs. pork shoulder
2-4 cloves garlic, minced
1 tsp cumin
1 bay leaf
1 onion, chopped fine
1 tsp salt or to taste
10 to 12 Casa Chimayo Red Chile pods, (Note: the more pods, the more intense the flavor and heat of the chile).
2 cups broth, or enough to allow pods to puree easily in blender (Do not fill blender more than halfway with hot liquid).
4 cloves fresh, peeled garlic
Salt to taste
1 lb. posole, dried or frozen. Canned hominy may be substituted if dried or frozen are not available add it in the last 15 minutes of cooking to preserve texture.
1 onion, quartered
1 tsp salt
You will essentially be preparing this recipe in three stages: pork, chile, and posole. These are then combined into the final posole.
Step 1 - Prepare Pork:
Place pork shoulder in a pot and cover with water.
Add 1 tsp salt, cumin, bay leaf and onion.
Bring to a boil uncovered and then then cook, covered, over medium heat until tender and falling off the bone about 1½ hrs.
Remove meat from broth and let cool reserve broth for later.Pull meat from bones and cut into small bite size pieces, set aside.
Step 2 – Prepare Chile:
Place rinsed chile pods, stems and seeds removed in 2 cups of hot broth and let soak about 20 minutes, or until soft.
Place broth, pods, and garlic in blender and blend until smooth. Add salt to taste and set aside.
Step 3 – Prepare Posole:
If using dried posole let soak overnight, then proceed to next. If using frozen, defrost thoroughly then proceed to next step.
Drain and rinse posole.
Place posole in a cooking pot and cover with water. Use approx. 2 parts water to 1 part posole.
Add onion and salt
Bring to a boil on the stove, then lower heat and simmer until posole has started to “bloom” (about 1 to 1½ hrs). The posole will swell and start to resemble popcorn, but will still be chewy. At this point add the pork, chile, and any remaining broth into the posole and let it finish cooking. The key to a successful posole is watching for it to finish “blooming”. Posole is fully cooked when it has opened completely, and is tender when chewed.
Taste and adjust seasonings.
Serve in bowl and place garnishes on the table so that each can do their own. Garnish are optional and may include: sliced limes, chopped fresh cilantro, finely chopped onion, oregano, cubed avocado, or grated cheese.
Note: Total cooking time for this dish will vary greatly, depending on which kind of posole you select (canned, frozen, or dried). Best estimate would be anywhere from 2-4 hrs. Just remember, dried posole will take the longest @ 3 hours, frozen will shorten cooking time somewhat, and canned will be the shortest at taking about 1½ hours.
Do you have a favorite Santa Fe recipes to share? We’d love to hear from you.
- ½ pound green chile peppers, sliced in half lengthwise and seeded
- 3 tablespoons olive oil
- ½ onion, chopped
- 2 tablespoons minced garlic
- 1 pound boneless pork loin, cut into 1-inch cubes
- 1 (29 ounce) can white hominy, drained
- 1 (29 ounce) can yellow hominy, drained
- 3 cups chicken broth
- 1 ½ cups water
- ¼ cup ground cumin
- ¼ cup chili powder
- 3 tablespoons salt
- 1 teaspoon ground black pepper
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Place the peppers with cut sides down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove plastic wrap and carefully remove and discard pepper skins. Dice peppers.
Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant, 5 to 10 minutes.
Stir pork into onion and garlic cook and stir until pork is browned, 5 to 10 minutes. Add diced green chiles to pork cook and stir until fragrant, 5 minutes.
Pour white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper into pork mixture. Bring mixture to a boil and cook for 15 minutes reduce heat to medium-low and simmer until flavors blend and pork is tender, at least 1 hour.
Lamb Shank Posole
Preheat the oven to 375°. In a large enameled cast-iron casserole, heat 2 tablespoons of the canola oil. Season the lamb with salt and pepper. Add 4 shanks to the casserole and cook over moderately high heat, turning, until browned all over, 7 to 8 minutes transfer to a baking sheet. Repeat with the remaining canola oil and lamb shanks.
Add the garlic and half each of the onion, celery and carrots to the casserole cook, stirring occasionally, until golden, 5 minutes. Stir in the cinnamon, oregano, 1 teaspoon of the cumin and the chopped chiles. Add the shanks and any juices. Add the stock and bring to a boil. Cover and braise in the oven for 2 hours, until the lamb is very tender.
In a heatproof bowl, cover the remaining chiles with 2 cups of boiling water soak for 30 minutes. Transfer the chiles and 1 cup of the liquid to a blender puree until smooth.
Transfer the lamb to a baking sheet and loosely tent with foil. Strain the broth, discarding the solids. Skim off the fat. Wipe out the casserole.
Heat the olive oil in the casserole. Add the remaining onion, celery and carrots and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Stir in the chile puree, coriander, hominy, pinto beans and the remaining 1 teaspoon of cumin and cook for 2 minutes. Add the broth and simmer for 10 minutes. Stir in the lime juice and season with salt and pepper. Add the shanks to the pot and cook just until heated through. Serve the posole in bowls, passing cilantro, avocado and lime wedges at the table.
Shrimp and Hominy Stew with Smoked Pimentón Paprika
I’m not calling this dish Pozole because the chiles used are smoked Spanish paprika and I have a hunch a lot of people would not go for calling this Pozole. So instead, it’s a stew! I doubt this kind of thing exists in Spain but it sure was a hit at my house so I think it will be in heavy rotation for a while, especially while we have this incredible Spanish paprika. I think shrimp and celery are a terrific combination. Four stalks might sound like a lot, but it cooks down and makes the shrimp very happy. 4.
Slow-Cooker Chicken Pozole
This classic Mexican soup is the definition of hearty. The celebratory dish dates back to pre-Columbian Mesoamerica, and is now popular all over Mexico, as well as New Mexico (where it's known as posole).
There are three main types of pozole: white (blanco), green (verde), and red (rojo) &mdash yep, just like the Mexican flag! Each requires a certain set of ingredients, but hominy and some sort of stewed meat is almost always present. Pozole is often topped with cabbage or lettuce, chopped onion, sliced radishes, avocado, and plenty of lime wedges for squeezing.
Make no mistake: this slow cooker version isn't authentic, but it is quick, easy, flavorful, and filling. Mix and match your favorite toppings and feel free to sub in your favorite protein &mdash pork, beef, or turkey would all be delicious. Just be sure to adjust your cook time accordingly.
If you're looking for something more classic, check out our Best-Ever Pozole. It's the red variety, and it includes a puree of several chilis, giving a complex smokiness to the final dish. If you've got the time, you can even use Makinze's recipe for the chili puree and add it to this recipe!
Made this? Let us know how it went in the comment section below!
Editor's Note: The introduction to this recipe was updated on September 30, 2020 to include more information about the dish.
Super Simple Chicken Posole RecipeLook, we're all for authenticity but sometimes ease beats it out. And yet we don't think laziness should get in the way of deliciousness. Welll, ICYMI, one o.
Look, we're all for authenticity but sometimes ease beats it out. And yet we don't think laziness should get in the way of deliciousness. Welll, ICYMI, one of the cuisines we find most delicious around here is Mexican food so, when we're not traveling to Mexico, we often cook Mexican food at home.
So we've compromised with this posole recipe – it's all the deep rich flavors classic to a posole, but with the brightness of tomatillos and topped with all your super fixins.
It's perfect for late winter when all you want is a cozy meal but you're as over long-cooking stews as you are over shoveling your driveway. And, rather than bog you down, it will give you more energy to hit the slopes or just to decide on what series to binge watch next.
I made this great tasting soup. (with a few of my own touches) added 2 cubes of chicken bouillon, 1 tsp chili powder, 1/4 tsp ancho chili powder, and 1/2 tsp cumin and topped it with some fresh cilantro and sliced avocado. Too good!
Super, fantastic, easy soup for the freezer challenged :) I drop frozen breasts in the AM with all ingredients, except the hominy - I rinse and add them in the last hour. MUST have lime to squeeze in right before you eat, it does have odd flavor without it.
I found this recipe in a magazine a few years back and we love it!! I don't like hominy though so I substitute corn and black beans instead. It's a definite must with avocado and lime. I throw it in the crock pot in about 10 minutes and it's ready whenever we are.
Love love love this recipe. I can never find hominy, so I always use garbanzo beans instead. I also slice up an avocado to add to the bowls. I make a lot because it always tastes better the next day.
Not sure why this had only average ratings. because this is delicious, hearty AND easy! It's in my list of favorite, easy recipes.
You will see I reviewed this in March below. This time I bought the hominy. big mistake. yuk, what a strange taste! They didn't ruin the flavor totally but it was noticable. I happened to have a can of kidney beans on hand so I drained and added them to camoflauge some of that weird taste, and it did indeed help. Going forward, I will nix the hominy and add either black or kidney beans. Still love this quick/easy to make soup!
Posole: Recipes for making this terrific winter warmer at home
Posole is surrounded with toppings, clockwise from bottom left: green onions, cilantro, tortilla chips, cabbage, radishes and limes.
The recent spell of single-digit temperatures along the Front Range, brutal enough to numb body parts and leave you chipping rime ice off the dog, has sent many of us scurrying to the kitchen for something &mdash anything &mdash warm and welcoming.
This classic hominy-based stew of Mexico and the American Southwest, also known as pozole, is one of the great homey dishes of the world. It boasts depths of flavors and a mix of inviting textures. Properly garnished, it can also be visually dazzling.
Posole is deeply rooted in Mexico, with a long pre-Columbian history and links to Aztec religious rituals. It is made from nixtamalized corn, a process in which the shucked kernels are cooked in an alkaline solution, often limewater, until they soften and puff.
You can start with dried posole, which must be soaked and cooked in a pressure cooker, or you can take a shortcut with canned hominy.
Some sort of meat-and-chile combo rounds out the dish’s basics, but the garnishes and spicing range far and wide.
I was introduced to posole in another lifetime by a young woman who had grown up on a cattle ranch near Estancia, N.M. She could cook as well as she sang, and she sang like an angel.
The secret to her posole was toasted coriander seed, which added a unique note to a dish that can veer toward the bland unless you have a properly bold hand.
But posole recipes are made to be played with, with ingredients coming and going depending on one’s mood. They are akin to chile dishes that way: highly individual, even idiosyncratic, reflecting the mood of the day and even the weather.
Writing about this dish feels appropriate at this time of year. I first encountered it when I was living in Arizona, where posole is a Christmas Eve tradition for many.
Dig in, and happy holidays.
William Porter: 303-954-1877, [email protected] denverpost.com or twitter.com/williamporterdp
Pork Posole with Green Chiles
This is a classic New Mexican posole, with a nice balance of hominy, pork and green chiles. By William Porter. Serves 8-10.
1 head garlic, halved, plus 4 additional cloves peeled
2 white onions, peeled and quartered
1 medium-sized (29-ounce) can posole or white hominy
2 tablespoons Mexican oregano
1 teaspoon coriander seed
1 pound roasted green chiles (preferably Hatch), diced
Salt and fresh-ground pepper to taste
In a large pot, put the pork, water, garlic, bay leaves and onions. Bring to a boil, then lower to a simmer for about2 hours until the pork grows tender and falls apart. During this time, skim any impurities from the surface of the water. Remove the pork and let cool. Shred or dice into ½ -inch cubes.
Remove the bay leaves and set aside the garlic and onions. Add more water to the pot if needed. In a colander, drain and rinse hominy. Add it to the pot along with the oregano and coriander seed. Put the onions, garlic, cumin, green chiles and cilantro in a blender. Purée with some of the pork broth.
Return purée to the hominy pot along with the shredded pork. Season to taste with salt and pepper for another 15 minutes. Garnish as you wish and serve.
Vegetarian Posole with Red Chile
This recipe comes courtesy of two people, one no longer with us, the other very much alive. The late Clayton Oden developed this recipe for the Corn Dance Cafe in Santa Fe, which he ran with his mother, Loretta Barrett Oden. The latter shared it with my longtime friend Judy Walker, who is the food editor at the New Orleans Times-Picayune, the newspaper where the recipe first ran. Serves 10-12.
12 dried long red New Mexico chiles
½ head of garlic, peeled, chopped
Large pinch of Mexican oregano
1 30-ounce can white hominy, drained and rinsed
Rinse chiles lightly if dusty. Break open the chiles and remove the seeds and veins. Dry roast on a griddle or in a skillet, pressing down with spatula until they sizzle and soften a bit.
Put the chiles in a medium-sized pot. Cover with fresh water and gently boil until chiles are soft. Let cool. In food processor or blender, mix the chiles and just enough water to form a paste. Strain.
Heat the olive oil in a heavy-bottomed pot. Sweat the garlic, oregano, onion and salt until onions are translucent. Add the posole, cover with water and simmer 30 minutes. When the posole is softened, add it to the chile and cook on low for 15-20 minutes, until the mixture reaches a hard simmer.
To serve, ladle the posole into bowls and serve with the garnishes of your choice.
A bowl of posole can be garnished any number of ways. Among the traditional toppings:
Toasted corn tortilla strips
Posole on the menu
OK, so you’re not inclined to make posole at home, but are still jonesing for a big steaming bowl of this Mexican-style hominy. A number of Denver restaurants ladle up fine bowls of the stuff. Here’s a short but by no means complete list.
- Quick Glance
- 1 H, 10 M
- 2 H, 30 M
- Serves 12
Ingredients US Metric
- For the posole base
- 1 pound dried hominy (also called maíz mote pelado or giant white corn) or three 29-ounce cans hominy, drained and rinsed
- 1 head garlic, papery outer layers removed (if using dried hominy)
- Kosher or coarse sea salt
- Two (3-pound) chickens, cut into serving pieces
- 1 white onion, halved
- 5 cilantro sprigs
- For the chile purée
- 2 dried ancho chiles, rinsed, stemmed, and seeded
- 3 dried guajillo chiles, rinsed, stemmed, and seeded
- 1/4 cup chopped white onion
- 3 garlic cloves, chopped
- Pinch ground cumin
- 2 whole cloves
- 1 teaspoon kosher or coarse sea salt, or to taste
- 3 tablespoons vegetable oil
- For assembly
- 5 to 6 limes, halved
- 10 radishes, halved and thinly sliced
- 1 head romaine lettuce, leaves separated, rinsed, dried, and thinly sliced
- 1/2 cup chopped white onion
- Dried ground chile, such as piquín, or a Mexican mix such as Tajín
- Dried oregano, preferably Mexican
- Tortilla chips or tostadas
- Refried beans (homemade or store-bought)
If using dried hominy, place it in a large pot, add enough water to cover the hominy by at least 4 inches, and then toss in the head of garlic. (Don’t add salt before or during cooking or the hominy will toughen.) Bring the water to a boil and then reduce the heat, cover partially, and gently simmer over medium-low heat until the hominy has “bloomed,” or opened, 4 to 4 1/2 hours, skimming the foam from the surface and adding more water as needed. The hominy will be chewy. Remove from the heat and add 2 teaspoons salt.
If using precooked or canned hominy, dump the drained and rinsed hominy into a large pot and add 2 cups cold water.
Place the chicken in a large pot and add enough water to cover by at least 2 inches. Add the onion, cilantro, and 1 tablespoon salt. Bring to a boil and then reduce the heat, cover partially, and gently simmer over medium-low heat until the chicken is cooked through and tender, about 40 minutes. Remove the chicken from the pot and let cool. Strain and reserve the cooking liquid.
When the chicken is cool enough to handle, remove and discard the skin and bones and shred the meat.
Return the shredded chicken and its cooking liquid to the pot along with the hominy and place over medium heat until warmed through, about 10 minutes. It should be soupy. Taste and add more salt if necessary. Remove the pot from the heat and set it aside while you make the chile purée. (You can cool the posole to room temperature, cover, and refrigerate for up to 3 days.)
Place the ancho and guajillo chiles in a medium saucepan, add just enough water to cover, and bring to a boil over medium-high heat. Simmer until softened and rehydrated, about 10 minutes.
Place the chiles and 3/4 cup of their soaking liquid in a blender or food processor along with the onion, garlic, cumin, cloves, and salt and purée until smooth. Pass the purée through a fine-mesh strainer into a bowl, pressing on the solids with the back of a wooden spoon to extract as much liquid as possible. Discard the solids.
Heat the oil in a medium saucepan over medium heat until hot but not smoking. Add the chile purée and bring to a boil, then cover partially and simmer, stirring occasionally, until thickened, 6 to 8 minutes. Remove from the heat.
Reheat the posole over medium-high heat until it comes to a gentle simmer. Stir in the chile purée and cook for 20 minutes. Taste and adjust the salt.
Ladle the red posole into bowls and pass the limes, radishes, lettuce, onion, ground chile, dried oregano, tortilla chips or tostadas, and refried beans in bowls so each diner can fancy the posole up as they like. One topping that probably ought not be optional is the lime—go ahead and squeeze it liberally over the posole. One taste of how that bright acidity rounds things out and you’ll understand. Originally published March 19, 2014.
Red Posole With Pork Variation
You can make this red posole recipe with pork in addition to chicken. Follow the recipe above, substituting 3 pounds chicken parts and 3 pounds pork shoulder (butt) for the 2 whole chickens and cook as directed in step 2. Keep in mind that the pork will take about twice as long to cook as the chicken so remove the chicken when cooked through. Reserve the cooking liquid to add to the posole.
Recipe Testers' Reviews
Oh, this red posole recipe was so very delicious.
Although not difficult to prepare by any means, it does take time to cook each component before the final assembly, so it's best left for a weekend dinner. You can find junctures where components can be made in advance and stored, as when the meat is shredded and the hominy is boiled. The chile pureé can also certainly be made ahead of time and stored in the fridge.
I halved the recipe and didn't encounter any issues. I used canned hominy, which was fine, although you do need to be careful about the accuracy of your final simmering time—you don't want to overcook the corn.
It reheated beautifully the next day for a quick office lunch. I'd never had the red version before, and I think it's my new favorite.
Posole is a standard in our home, where I make it at least once every 2 or 3 months. But I'd always made the white version. Time to try out something different. In the end, the two posoles are identical except for the chile sauce in the red version. The chile added a somewhat earthen flavor to the dish. I'll make this recipe again.
I didn't use dried hominy but opted for canned instead. I've used dried hominy before but I didn't think the taste was that much different. As accompaniments, I used most of the things mentioned in the recipe, but I added diced avocado and minced cilantro on top of the refried beans.
There seemed to be a lot of ingredients and steps to making this red posole recipe, but all in all, it was just chicken, chiles, and hominy. This very simple combination ended up tasting complex and delicious. It had just a hint of heat, and while the hominy and chicken were soft, the addition of the crunchy accompaniments made for a tasty dish. I'll definitely make this again and combine the chicken with the pork.
I used canned hominy but wonder how cooking the dried hominy with a head of garlic would have changed the flavor. Also, there was a lot of broth left after poaching the chicken, and not having made this before, I had to guess how much liquid I should put in.
I finally got to use the dried chiles I've been hoarding, so there was no problem getting both the ancho and guajillo.
With this red posole recipe, you have the potential for a fantastic meal, made hearty from the hominy, chicken and chiles, with bright, fresh tastes and textures from the lettuce, radish, and lime.
I used dried hominy and it really does add a richer flavor. And you'll have the cooking liquid from the hominy to use as part of your broth for the final stew. The name the author gives for the appropriate dried hominy to buy, maíz mote pelado, is correct. "Pelado" is the operative word, which means that the skins have been removed. This is corn that has been treated with slaked lime (cal), had the skins rubbed off, then dried again.
The recipe is a bit vague on quantities, especially liquids. I cooked the hominy in a 5-quart pot with 10 cups water. This was less than 4 inches above the hominy, as the recipe specified, but it was plenty. After the hominy was cooked, which took about 3 hours, rather than 4, it left me with 1 quart cooking liquid. The instruction not to add salt is an old wives' tale, just like the old saw about not adding salt to beans. I added the 2 teaspoons salt as called for from the get-go. I added another teaspoon later in cooking, so 1 tablespoon turned out to be the right amount.
For the chicken, I used a single 5 1/2-pound chicken, cut up, in a 4 1/2-quart pot with enough water to just barely cover it. Once again, not as much water as the recipe called for. After the chicken was cooked, cooled, and shredded, I still had almost 1 quart of extremely rich (gelatinous) stock, which was more than enough for this recipe.
When combining the chicken, chile paste, and hominy, instead of adding all the cooking liquid from the hominy, I drained the hominy, and added 2 cups hominy cooking liquid and 2 cups chicken stock. This was sufficient for a fairly thick, robust stew, but if you want it soupier, there's enough of both the chicken stock and hominy liquid left to add more.
For the chile paste, I processed mine in a Vitamix, which made it very smooth, so I omitted the step of passing through a sieve. If you use a regular blender, you may want to take the trouble. For the garnishes, I used Tajin for the chile powder, which is a seasoning that combines dried chiles, lime, and salt. It's neat stuff to have around for putting on grilled corn. If you don't use this, you'll need more lime and some extra salt.
The fresh vegetables should be placed generously on top, and offer a nice cool, crunchy contrast to the hot soup.
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