My favorite flavors from Santa Fe are also perfect for San Francisco and are in this posole!
1/2 c chicos or posole or hominy
1/2 c dried beans (I used rattlesnake beans but pintos or white beans would be good instead)
2 T salt
12 cups of water
2 chicken breasts, cubed, and 8 oz smoked sausage (kilbasa), sliced
— or —
2 boneless pork chops, cubed
1 T olive oil
1 Spanish or red onion, halved, then sliced
3 carrots and 2 celery ribs, halved and sliced
2 tomatoes, diced
2 cloves garlic, smashed
1/2 c Hatch mild green chile, or 1 small can mild Ortega chiles, or hotter chile – to your preference
1/2 tsp Mexican rubbed oregano
A few grinds of black pepper (I used ___ lavender pepper)
1/2 tsp salt
1/2 tsp ground cumin
8 c chicken broth
1 bunch of cilantro
2 avocados, halved, seeded, diced then scooped out of the shell with a spoon
1 lime, cut into sections
In a large bowl pour in the chicos, beans, salt and water and let soak overnight. Drain and rinse.
In a small skillet sauté chicken breasts in the olive oil with a sprinkle of salt and pepper.
In a crock pot, place soaked beans and corn, then meats, vegetables, herbs, spices and broth. Turn on high and cook 4 hours or until beans and corn are tender.
If you aren’t using a crock pot, then in a soup pot sauté the chicken as above and then remove. Add vegetables and sauté briefly with a bit of salt and pepper. Add herbs and spices, the meats, the beans and corn and broth. Cover and simmer for 60 – 90 minutes or until the beans and corn are tender.
Ladle the soup into each person’s bowl, top the soup with a handful of cilantro leaves and a mound of avocado. Add a squeeze of lime and serve.
If you want more of a stew, increase the beans and corn to 1 cup each. I’m more of a brothy girl myself.