PosoleBy Santa Fe School of Cooking
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
4 cups Posole
8 to 10 cups Chicken Stock
Salt to taste
Optional seasonings: This recipe is a favorite of the school. However, there are a number of optional ingredients you could add. For festive occasions, diced pork or smoked pork bones are used to add substance and variety. Bowls of red or green chile sauce served on the side flavor the posole further. Omit the fresh cilantro and add 2 t. of dried Mexican oregano. 2 t. of azafran (Mexican saffron) can be added at the same time and gives the posole a lovely golden color and a wonderful aromatic flavor. Bay leaves, freshly ground coriander seed, chile caribe (crushed red chile), or fresh lime juice may be also added.
Serves 12Prep Time 30m, Cooking Time 5h, Total Time 5.5h
- 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.