Entry #7: Chicken Pozole

Chicken Posole

Ingredients
2 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
2 medium onions, chopped
8 garlic cloves, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 (14 1/2 ounce) cans reduced-sodium chicken broth
4 (15 ounce) cans white hominy, drained
coarse salt
pepper

Garnishes (optional)
avocados
cilantro
thinly sliced radishes
crumbled tortilla chips

Directions
Cut chicken breasts into large chunks and boil until fully cooked, 10 to 15 minutes. Remove from water and allow to cool; shred by hand.
Heat 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.
Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through.
To serve, divide among bowls, and garnish as desired.




I chose this recipe because it blends my love of soup with the spice and flavors of Mexican food. Growing up in a Polish household means embracing the idea of soup as a dinner option, and my mother knows how to make just about every type of soup. She tends to keep things pretty traditional though, and so I was surprised when I brought a bowl of posole to her house one day and she wanted to know how to make it! I've cooked for my mother before, and while she usually likes it, she has never asked me for a recipe, so this dish has a special meaning between her and I (though I'm not sure she understands what it means to me).

I, in turn, learned to make posole from my girlfriend, Shannon. She grew up in a predominantly Hispanic neighborhood and has taught me a lot about traditional Mexican cooking. When we first moved in to our apartment, she asked if we could make posole. I had never even heard of posole, let alone tasted it, but I was up for the challenge. It was a learning experience for me in cooking Mexican food at home (an extremely spicy chicken mole was soon to follow) and a fond memory of our relationship.