This week, we are featuring Chicken Posole soup from Nate Burrows of United Pride & Produce and his uncle, a chef who trained under Charlie Trotter.
- 10 pounds chicken (thighs preferred, but any shredded, picked chicken will work)
- ½ cup salt
- ¼ cup paprika
- ¼ cup annatto
- 2 tablespoons cumin, toasted, ground
- 2 tablespoons garlic powder
- 2 teaspoons coriander, toasted, ground
- ½ cup olive oil
- 1 quart carrots, cut into 1” chunks
- 4 medium onions, ¾” dice
- 3 cups celery, diced, ¾”
- ½ cup garlic minced
- 1 10-pound can Embassa whole tomatillos
- 1 5-pound can La Victoria roasted, diced hatch chiles
- 3 quarts chicken broth
- 2 5-pound can hominy, drained
- julienned radish
- fresh cilantro
- whole avocado, diced
- Mexican oregano, dried
- warm tortillas
- lime wedges
- Mix together dry spices and rub all over chicken, let marinate for 2 hours or overnight.
- In a large pan, over medium heat, heat the oil and brown chicken on both sides.
- Remove chicken and add carrots, onions, celery. Saute for about 5 minutes until soft.
- Add garlic, and chicken back to the pot, and add chicken stock, Embassa tomatillos and La Victoria roasted diced hatch chiles and hominy.
- Simmer until chicken is done, about a 40 minutes. Pull chicken out, take skin off and shred the chicken into chunks and add back into the pot.
- Let simmer another 40 minutes to blend flavors.
- Season with salt and pepper.
- Serve in a large bowl. On the side make a garnish plate for the guest consisting of diced avocado, radish, Mexican oregano, fresh cilantro and limes.
- Serve with warm tortillas.