GOOD TO KNOW Hominy, dried corn kernels from which the hull and germ have been removed, adds heft to all kinds of soups and stews, including this dish of Mexico and the American Southwest. Look for canned hominy at Latin food markets or many supermarkets.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Preheat oven to 400°F. Place chicken in a small roasting pan or a large cast-iron skillet. Rub with 1 tablespoon oil and season with salt and pepper. Roast chicken until skin is browned, juices run clear, and an instant-read thermometer inserted in thickest part (avoiding bone) registers 165°F, 50 to 60 minutes. Transfer chicken to a platter. When cool enough to handle, remove skin and shred meat into bite-sized pieces. Discard skin and bones. You should have about 6 3/4 cups chicken (reserve the rest for another use).
Step 2
Heat remaining 1 tablespoon oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
Step 3
Add the water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
Step 4
Stir in chicken; season with salt and pepper. Cook until heated through. To serve, divide among eight bowls and serve with toppings, as desired.
Freezing stew
Step 5
Let posole cool completely, then pour into airtight containers, leaving 1 inch of space at top. Freeze up to 3 months. Thaw overnight in refrigerator, and reheat over low (do not microwave, the hominy may burst).
Nutrition Information
Step 6
Per Serving (without Toppings)
Step 7
Calories: 339
Step 8
Fat: 7.4g (2g Saturated Fat)
Step 9
Protein: 40.9g
Step 10
Carbohydrates: 24.9g
Step 11
Fiber: 5g
