Thursday, February 16, 2012

Chicken Posole

Few things make me feel more warm and cozy than a hearty hot bowl of soup or stew. I love making dishes like this on a cold winters day. I pour ladlefuls into a bowl, tuck my knees into my chest and enjoy spoonfuls of deliciousness as I watch snowflakes whirl around in some sort of whimsical dance.

This soup/stew is just divine! There's the heat from the jalapeno, the crunch and sweetness of the corn and homily as well as an acidic little kiss of lime! I love balance in food- balance of colour, texture and taste. This soup excels in all arenas and is totally worth the effort! It's not as though it's difficult per se, it just takes time to grow and flourish into something that's totally worth the wait!

whole broiler chicken cut into eighths
2 tablespoons peanut, canola or vegetable oil
3 cloves garlic thinly sliced
51/2 cups chicken stock
1-2 fresh jalapeno cut into thin rounds (the more seeds the spicier)
1/2 orange or red bell pepper diced
4 ears of fresh corn
2 cups yellow or white hominy
2 limes juiced
1/2 cup coarsley chopped cilantro leaves
salt and pepper to taste

Salt and pepper chicken and let rest for 20-30 minutes in room temp. Heat oil in a large dutch oven. Lay chicken skin side down in batches. Let it get nice and golden brown, flipping over only once. Let rest on a plate .

Add the garlic to the oil and let it get lightly golden for about 30 seconds, add the chilis and cook for another 10 seconds. Add the chicken stock and bring to a simmer. Return the chicken and all its juices to the pot and cook on a low simmer for 1.5 hours. Add the corn, homily, lime juice and cilantro and cook for 30 minutes more. Salt and pepper to taste. The chicken will fall off the bone and be so incredibly tender! Serve with rice or tortilla. Deeeeeelish!

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