I've posted my posole recipe before, but I recently went back to the post [after I made the current batch] and discovered the pictures were no bueno so I'm posting it again. Plus, posole is a beautiful thing and I want everyone to try it. It can be hangover food or comfort food [it is Mexican chicken soup, after all] or chilly-day food and it doesn't require anything you can't find at any grocery store. [Hominy is sometimes with the canned veggies and sometimes with the Mexican food, but it's always there somewhere.]
pressure cookers? Modern ones aren't scary at all.]
Recipe: Pressure Cooker Chicken Posole
Last time I chilled the soup after cooking the chicken so I could skim the fat from stewing the [skinless, bone-in] legs and thighs, but so little separated out that it was kind of a waste of time.
For the Soup:
2 tsp olive oil
~1 lb skinless chicken (about half a chicken), cut up, or two legs and thighs, or cubed boneless breasts or thighs
8 cups water, divided use
2 large white or yellow onions, diced
8 garlic cloves, minced
2 cans (~30 oz total) white or yellow hominy, drained and rinsed
1 Tbs dried oregano (preferably Mexican, Greek is fine)
2 bay leaves
1 tsp dried thyme
salt to taste (~1 Tbs)
shredded green cabbage
chopped fresh cilantro
roasted green chiles
fresh tomatoesa dash of Cholula or Tabasco
Heat oil in a pressure cooker over medium-high heat. Add onions and chicken, stirring occasionally, until onions are soft and chicken is somewhat browned, ~10 minutes. Add garlic, stirring frequently until fragrant, ~1 minute, then add 4 cups water, scraping bottom of the pan to loosen the browned bits (fond). Add salt and dried herbs. Lock lid, and monitor until it reaches pressure [the little thingy pops up] then reduce heat to simmer for 30 minutes. If the chicken is bone-in, remove to another bowl using a slotted spoon, allow to cool enough to handle, shred, and return to pot. Add remaining water and drained posole, return to a simmer and check for seasoning before ladling into individual bowls. While soup is reheating, prepare set out chosen topping options in separate bowls so everyone can garnish as they so choose.
Use your post-holiday turkey carcass for pozole con pavoUse 1 lb pork butt, cubed, in place of chicken and add 1 tbs of mild chili powder with the herbs for pozole con puerco Deglaze pan with 1/4 cup white wine before adding water/stock.