Another entry in the recipe scrapbook, this time from Annie’s dad, Jack.
from the kitchen of Jackson Cooper, Esq.
This Posole became a Nevada Day tradition at our house when friends stopped by after the parade. Libby always makes several pans of cornbread to accompany it. It’s easy to make ahead. I think it tastes better on the second day anyway. Moreover, the recipe can be readily multiplied and adjusted to suit individual tastes and dietary preferences. In fact, I’m not sure anyone knew the difference the year I made one pot of a vegetarian version for our Nora. I simply left out the chicken, subbed veggie broth and replaced the chorizo with Soyrizo.
1 lb. chicken thighs
1 lb. chorizo (sometimes this is a little too spicy, so maybe 1/2 pound)
1 each green and red pepper
2 c dry white wine
1 large can green or red enchilada sauce. (I usually use red)
1 large can hominy
1 can tomatillos (or tomatoes if you can’t find them)
1 large can chicken broth
Assorted garnishes prepped and ready to add when serving: Shredded lettuce or cabbage, chopped onion, cilantro, avocados, tortilla chips, sliced radishes, and limes cut into wedges.
- Cook the chicken and debone.
- Sauté the sausage, peppers, and onions.
- Throw it all together in a big crockpot, soup pot, or Dutch oven with the wine, enchilada sauce, hominy, tomatillos and broth. Let it simmer all day.
- Let individuals serve themselves, topping with condiments as desired. Squeeze on a little lime juice. Serve with cornbread.