Feast Day Posole
1 t. (each) black peppercorns, cumin seeds, coriander seeds
2 onions, chopped
6 cloves garlic, minced
4 T. lard
3 pounds chicken thighs cut into 1-inch pieces
1 t. ground canela
1 1/2 cup New Mexican red chile powder
6 cups posole
4 to 8 cups chicken Broth
Salt to taste
- Put the posole in a 6-quart pot and cover with cold water by 3 inches. Bring to a boil, reduce the heat and simmer for 2 to 3 hours, adding water as needed, until the kernels have softened and begun to burst.
- Toast the black peppercorns, cumin, and coriander in a small, heavy skillet over moderate heat, stirring until the spices are fragrant and begin to brown, about 2 minutes. Transfer spices to a plate to cool. Once cool, crush the spices in a mortar and pestle.
- In a 6-quart pot, sauté onions and garlic in lard over medium-high heat and cook for 3 to 4 minutes, stirring occasionally.
- Add chicken pieces and cook for 4 to 5 minutes stirring occasionally.
- Add the toasted spices, canela and chile powder.
- Add the cooked posole and broth and bring to a simmer.
- Add salt and continue to simmer for at least and hour.
- Adjust the seasonings and serve with shredded cheese, sour cream, sliced jalapeños and fresh flour tortillas.
