It’s been a while since we last posted a recipe, but today’s Soup Club selection is hopefully a harbinger of things to come- warmer weather & festive celebrations! Lisa in Design brought in Chicken Posole, and although the calendar might not say 05/05, or Cinco de Mayo to all you party-peeps, it sure tasted like it! A fiesta of flavor was brimming in a bowl– accented by all the accoutrements- salsas, hot peppers, radish slices, herbs, cheese, and tortilla chips, too!
Here’s Lisa’s chicken posole recipe:
1 whole chicken, giblets removed (except neck)
2 carrots, peeled & roughly chopped
3 ribs celery, each cut into several pieces
6 cloves garlic, halved
1 onion, peeled & halved
1 Tbsp. peppercorns
Salt to taste – about 2 tsp. to start
¼ c. nutritional yeast (optional; find in health food section)
Place chicken and veggies in a large stockpot and cover with water. Bring to a boil and then allow to simmer about 2 hours covered. Remove chicken and set aside. Continue to simmer broth uncovered for another hour or so until slightly reduced. Add yeast and taste for salt. Cool and strain broth. Skim fat. Wipe out stock pot and put finished broth back in.
Shred chicken, discarding skin, fat & bones. Add to broth along with:
1 large can posole (hominy), drained, and
1 onion, peeled, halved and sliced very thin
Heat soup to serving temperature. Serve with assorted toppings: Mexican cheese, salsa, cilantro, green onion, roasted pepper strips, etc.
For a little added spicy flair- add the following:
Michelle’s salsa (as adapted by Lisa)
1 head garlic, roasted until softened but not totally mush (I do this in the microwave, about 3 minutes on medium power)
Large handful dried chile de arbol (anywhere from 8 to 20)
Heat a dry skillet and toast the chilis until fragrant. Break the garlic head into cloves. In the same skillet, toast the cloves until dark spots appear, shaking so they don’t burn. Put some olive oil in the pan and turn the heat down a little. Add the whole (husked) tomatillos and tomatoes. Watch out; they spatter! Cook until dark spots appear.
Put the tomatoes/tomatillos/oil into a blender jar. Peel and add the garlic. Blend a little. Cut off the tops of the chilis and if desired shake out seeds. Add to the blender. Blend until smooth. Salt to taste, around 1 tsp. If too briny from the tomatillos, add a pinch of sugar.
And let’s not forget dessert…. Chocolate Brownie Torte!
Lisa tells me that she used brownie mix, with the addition of: 1/3 cup cocoa powder, teeny sprinkle of cinnamon, and a cup of chocolate chips. The challenge here was using a round pan and parchment paper to make this decadent sweet look aesthetically pleasing. But who’s really judging the proverbial book by its cover when it comes to chocolate?!