Green Chile Chicken Posole

By on October 14, 2011 in Food, New Mexico, USA

Ok. Ok. I’ve gotten way many requests the past few months for a particular recipe. Fine food is not something to remain hidden.

So here is, more or less, how I make my home-made green chile chicken posole. It’ s not totally my recipe. I modified it based on a meal cooked for me several years ago at Taos Pueblo by a very old man who I am sure would not want his name mentioned.

This is what I do.

Slice up one large yellow onion and four large cloves of garlic. Get them frying lightly in olive oil until they get that silvery look. Cook them nice and slow. LOTS of olive oil. Next, I add about two or two and a half cups of cut fresh tomatillos (I like my chunks large), one large carrot cut into big chunks, four Roma tomatoes cut into big chunks, two cups of diced mild green chiles (roasted and skinned), the juice from one whole lime, two teaspoons of oregano, half teaspoon of cumin, half teaspoon of curry powder, a teaspoon of black pepper and half teaspoon of salt.

I let this cook down over medium heat for about 10-15 minutes then add two large cans of white hominy (about…three pounds…seriously). I stir it up well then add about three cups of shredded cooked chicken (I ALWAYS get the rotisserie stuff from the local organic food store). Stir that up well and let the flavors blend for about five minutes or so. Finally, I add two quarts of low-sodium vegetable or chicken stock (sometimes I make it myself, sometimes not), about half a cup of HOT, diced green chile, throw the lid on, crank up the heat and boil the hell out if for five minutes. Then I turn it down for a 30-40 minutes simmer on low heat with occasional stirring.

This is a big pot of food and you’ll be eating it for days. While its good right away….its FAR better the second day after it sits out over night and is then re-heated. I’m not sure why but…the flavors blend or something. Day two? Breakfast with eggs, tortilla and cheese……

Not bad for a white kid.
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23 Responses to Green Chile Chicken Posole

  1. Sandra Harris October 14, 2011 at 2:51 pm #

    Yep, I will be making this over the weekend :) YUM, I was trying to figure out what to cook tomorrow!

    Reply
  2. Susan Dilger December 3, 2011 at 3:52 pm #

    I want some RIGHT NOW!!!!

    Reply
    • Jim December 3, 2011 at 6:29 pm #

      My only “rule” is that…if you improve on it you have to share!!!! :-)

      Reply
  3. maria lemus December 3, 2011 at 3:56 pm #

    Thank you ‘JIM” for share this recipe is so nice of you!!!:)

    Reply
    • Jim December 3, 2011 at 6:29 pm #

      Foodies have to support foodies!

      Reply
  4. Alicia c. Fink December 3, 2011 at 6:40 pm #

    I too want some of this right now. I guess I have to wait until tomorrow. It will be worth the wait, I am sure.

    Reply
    • Jim December 3, 2011 at 7:48 pm #

      Can you even find tomatillos in New York Alicia?

      Reply
  5. John Mata December 27, 2011 at 6:07 pm #

    I am thinking of giving this a go this week! Details to follow.

    Reply
    • Jim December 28, 2011 at 2:23 am #

      Pork! Try the pork!

      Reply
    • Jim O'Donnell December 23, 2012 at 1:16 am #

      I know you know…but its that time of year again. Get cookin.

      Reply
  6. Kiva Duckworth-Moulton October 2, 2012 at 3:03 am #

    How does curry come into a Taos pueblo recipe? or is that the modified part?

    Reply
    • María Feliz Salazar Duran October 2, 2012 at 3:51 am #

      creative cooking?

      Reply
    • Jim O'Donnell December 23, 2012 at 1:15 am #

      curry isnt a traditional indian spice?

      Reply
  7. Lee Bentley December 23, 2012 at 1:33 am #

    Sounds good to me…and I will feel as free as you to let the kitchen spirit speak on the ingredients.

    Reply
    • Jim O'Donnell December 23, 2012 at 1:37 am #

      Lee! Let me know what you come up with!

      Reply
    • Jim O'Donnell December 23, 2012 at 1:38 am #

      BTW…Lee Bentley .. once its warm again…would you mind if I showed up at your house with a 6 pack for a chat?

      Reply
    • Lee Bentley December 23, 2012 at 1:48 am #

      FacebookJim I’d really enjoy that, please do.
      Lee

      Reply
  8. Phil Castro December 23, 2012 at 9:07 am #

    O'Donnell is Irish, right?
    I've always said that the Irish are the Mexicans of Europe.
    Recipe sounds great, I'm going to try it.

    Reply
    • Kimberly Long December 23, 2012 at 6:26 pm #

      THat looks amazing! Let me know how it goes when you do try it.

      Reply
    • Jim O'Donnell December 28, 2012 at 4:23 am #

      Its great! i've tried it many times.

      Reply
    • Jim O'Donnell December 28, 2012 at 4:24 am #

      O'Rtiz….O'Rtega….O'Donnell….Whats the diff?

      Reply

Trackbacks/Pingbacks

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