Chicken Posole Rojo

Chef Basil Yu

WHO?  Head Chef of Dunton Hot Springs in Dunton, Colorado



Chicken Posole Rojo

“This hearty spicy stew is the perfect pairing for a cold winter evening. It can be made in advance and held warm on the stove to allow time for you to enjoy with your guests. The longer this stew sits, the better the flavor with be! No need to worry about picky eaters as each person can customize the toppings to fit their own palates.”

For the Spicy Pepper Base
2 guajillo chiles, dried
2 pasilla negra chiles, dried
1 chile de arbol, dried
For the Chicken Posole
3 lbs chicken, skinless dark meat
1 large red onion, diced
10 garlic cloves
2–32 oz chicken stock containers, low sodium
2 bay leaves
1 Tbsp oregano, minced
1 Tbsp smoked paprika
2 tsp cumin
2–15 oz cans hominy, drained and rinsed (about 2 c)
1 Tbsp. kosher salt or to taste
1 tsp freshly ground black pepper
Optional toppings: cilantro, chopped onion, avocado, shredded red cabbage, jalapeño, sliced radish, lime, sour cream, tortilla

For the Spicy Pepper Base

Toast dried chiles in a dry pan until fragrant. Remove from heat and discard stems and seeds.

Boil chiles in 1 cup of water until soft. Blend chile with enough of the cooking liquid to form a paste and put aside.

For the Chicken Posole

Heat a large pot on high heat and add enough oil to cover the bottom. Sear the chicken on all sides until golden brown.

In the same pan, lower the heat and then sweat onions and garlic until translucent. Deglaze with chicken stock, add all your spices, and bring the heat up to a low simmer.

Simmer the chicken for at least 30 minutes or until tender. Pull out meat and shred when it is cool enough to handle, remove any bone and skin.

Add shredded meat and hominy back into the pot. Season with the pepper paste, salt and pepper to taste.

Portion into bowls and add toppings to your desire. Soup can be made thicker by blending a portion of hominy with your soup liquid.

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