Green Posole with Chicken

This soup tastes like sunshine.  I don't know how else to put it.  It is vibrant, and mildly spicy and warm and completely satisfying, like lying on a beach in the Yucatan.

I was first introduced to this recipe by our good friends Chris and Al.  The recipe originates from the legendary Sara Moulton and is also featured in Chris' cookbook Delicious.  One of the things I like best about this soup is that it can take either an entire afternoon (if you want to roast your own chicken, make your own stock and salsa verde) or it can come together in under half an hour with store-bought ingredients.  Regardless of which approach you choose, the result is fantastic!

Traditional posole is an ancient pre-columbian soup and is usually red in color. The ingredient posole (also known as hominy) is nothing more than corn kernels from which the hulls have been removed (if dried and ground, the result is grits).  This version uses a green salsa and chicken rather than the traditional pork.

Serve the soup hot with tortilla chips, and your choice of garnishes (typically avacado slices, sliced radishes, shaved jicama, napa cabbage, cucumbers, cilantro and lime wedges).

Green Posole with Chicken
serves 8

1 roast chicken, meat removed and hand shredded
2 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken stock (this can be made by boiling the chicken carcass in 4 cups water for about an hour)
2 cups Salsa Verde (I prefer Goya brand, or you can make your own; Sara Moulton's recipe follows)
2  15oz. cans of white posole (hominy) drained and rinsed
salt and pepper

Tortilla chips
Optional garnishes: avacado slices, sliced radishes, shaved jicama, napa cabbage, cucumbers, cilantro,  lime wedges

In a large soup pot, heat olive oil over medium high heat.  Add onions and saute until tender.  Add garlic and saute very briefly, 30 seconds.  Add chicken stock, salsa, hominy and chicken, cook until heated through.  Season to taste with salt and pepper.  Serve hot with tortilla chips and garnishes.


Sara Moulton's Salsa Verde:
3 green tomatillos, paper hulls removed, rinsed and quartered
4 scallions coarsely chopped
1/3 cup coarsely chopped cilantro
2 Tbsp olive oil
1 small green jalapeno, seeded
1 clove garlic

Combine all ingredients in work bowl of a food processor and pulse until finely chopped. Add kosher salt and freshly milled black pepper to taste. Cover and refrigerate until ready to serve.