NOT YOUR TYPICAL CINCO DE MAYO
Originally published by Tramontina USA
Ditch the cliché taco bar for Cinco de Mayo, and whip up an authentic Mexican entrée with a light and fresh twist. Easily prepare this one-pot dish the day before so you can spend more time sippin’ cervezas and chowing down on chips and salsa.
Cinco de Mayo can be more than just bean dip and taco bars—though we’re big fans of melted cheese on crunchy shells ourselves. Add some authenticity (and a lot of mouth-watering goodness) to your menu with homemade green posole. Posole is a hearty Mexican stew that can be made in a variety of ways, as recipes differ from region to region. The word posole comes from the indigenous word for “hominy”–the large corn variety quintessential for this dish. The stew is always topped with fresh veggies like shredded cabbage, diced onion, cilantro, radish, or avocado, making it filling and packed with nutrients.
The classic recipe uses a mix of red chilis and shredded pork, but we love the bright fresh flavors of tomatillos and chicken for spring. The contrast of tart tomatillos, creamy hominy, and spicy jalapeños makes this warm soup still light for the season. Set out your radishes, avocados, limes, and cabbages in individual bowls, and let your guests feel like they’re making their own. In a way, it’s like a taco bar, but better!
HELPFUL HINT: Make your posole the day before and you'll only need a few minutes to warm it back up and prepare the toppings.
GREEN CHICKEN POSOLE
Adapted from Gourmet 2003
Serves: 7 | Prep Time: 1.5 hrs | Cook Time: 2 hrs
INGREDIENTS
9 cups water
2 bay leaves
1 white onion, halved lengthwise and thinly sliced
6 cloves garlic, chopped
3 teaspoons salt (plus more to taste)
3 lb. boneless chicken thighs
½ cup raw pepitas
2 anaheim peppers
1 lb. tomatillos, husked
2 fresh jalapeños, quartered with seeds
1 cup fresh cilantro, chopped
1 lime, juiced
2 teaspoons dried oregano
2 Tablespoons olive oil
2 (15-oz) cans white hominy, drained and rinsed
Optional Toppings:
Lime wedges
Sliced radish
Sliced avocado
Shredded cabbage
Diced white or red onion
Fresh cilantro leaves
INSTRUCTIONS
Bring 8 cups water, bay leaves, half of onion, half of garlic, and 1 teaspoon salt to a boil, covered, in a 6-quart heavy pot, then reduce heat and simmer 10 minutes.
Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes.
Drain off broth, reserving for later, setting chicken aside. When chicken has cooled, shred with a fork.
While the chicken cools, cook pumpkin seeds in a small skillet over medium heat, stirring frequently. Cook until they puff up, about 3-5 minutes. Let them cool and then grind in a spice grinder until fine.
Place anaheim peppers on sheet tray and broil until skin is blistered and almost black. Then place in a bowl and cover with plastic wrap. After 10 minutes, remove the skins, seeds, and stems.
In same large pot with lid, simmer tomatillos, half of onion, and 1 cup of water until the tomatillos are soft, about 10 minutes.
Drain the veggies and reserve the liquid with chicken broth. Purée them in a blender with jalapeños, 1/4 cup of cilantro, oregano, 3 cloves of garlic, roasted anaheim peppers, and 2 teaspoons of salt.
Heat oil in the sauce pot over medium heat and add the puree. Cook uncovered, stirring frequently for about 5 minutes. Stir in the pumpkin seeds, remaining broth, chicken, hominy, and ¾ cup of cilantro. Simmer partially covered for 10 minutes.
Stir in lime juice.
Serve posole in large bowls and sprinkle on individual toppings right before serving.
If you are planning to reheat and use the next day, let posole cool, and pour into a container. When you're ready to reheat, pour back into the pot and heat on medium heat, stirring often to make sure the heat is distributing evenly and bottom does not burn.