Posole Rojo with Chicken
By Chef John Ash
One of the classic comfort foods of Mexico which uses Mexican corn or hominy. Cooking the hominy from dry can take hours so using canned hominy is certainly acceptable. Wine is becoming a more popular beverage in Mexico and the spice of this dish would go well with your favorite Sonoma-Cutrer Pinot Noir.
Difficulty Level Medium
8 Cups chicken broth
1 whole chicken, preferably organic (about 4lbs), excess fat discarded
6 dried guajillo chiles, stemmed and seeded
8 cloves garlic, peeled and smashed
3 bay leaves
Stems from 1 large bunch cilantro (leaves saved for garnish)
1 tablespoon dried oregano, preferably Mexican
2 teaspoons ground cumin
2 teaspoons fennel seeds
4 tablespoons tomato paste
2 teaspoons salt or to taste
1 cup dry red wine
2 tablespoons brown sugar
1 28 ounce can white hominy, drained and rinsed
Accompaniments: Reserved cilantro leaves, diced avocado, diced fresh tomato, shredded cabbage, lime wedges, crumbled cotija cheese and warm corn tortillas Add all ingredients except hominy accompaniments to a Dutch oven or large stock pot and bring to a boil. Reduce heat to low, cover and simmer gently for 1 1/2 hours or until chicken is very tender.
Remove chicken from broth and set aside. Strain broth thru a medium mesh strainer, discarding solids. Add back to the pot along with the hominy, bring to a boil, reduce heat and simmer for a few minutes.
While sauce is cooking, shred chicken with your fingers discarding skin and bones. Add to pot and correct seasoning to your taste. Serve hot with accompaniments.