It’s supposed to be full-on spring at this point, but it has been intermittently rainy and snowy for the past couple of days. And excuse me for saying so, but I am secretly a little happy about the weather because I can use my excuse to make winter food a few more times before the blazing heat rolls in for the summer.
One of the most comforting and body-warming foods out there is a nice bowl of posole rojo. It’s hearty, warm, and so tasty. It takes quite a while to make, which in my opinion is a bit of a bonus on rainy days like today because it smells glorious while it’s cooking and you can obsess all day about the terrific dinner you’ll get to eat later.
1 lb. dried hominy
5-6 garlic cloves, whole
3 bay leaves
2 c. shredded chicken
Red chile sauce:
2 dried ancho chiles, stems and seeds removed
3 dried guajillo chiles, stems and seeds removed
½ white onion
3 garlic cloves
2 tsp. cumin
2 tsp. oregano
3 Tbsp. olive oil
1 tsp. salt
Chopped white or green onions
Soak the hominy in a large bowl overnight. Rinse and drain the next morning.
Place the hominy in a large soup pot and cover with water. Add the garlic cloves and bay leaves. Bring to a boil, and then reduce heat and simmer until the posole has “bloomed,” or is soft and opened, about 2 hours. You will need to add more water periodically. Remove garlic cloves and bay leaves. Season the posole with salt to taste. Add chicken into the pot.
In the meantime, make the chile sauce by placing the dried chiles in a small pot of water. Bring to a boil and simmer for 10 minutes.
Place the chiles, along with ¾ c. of their liquid into a food processor. Add ½ white onion, 3 garlic cloves, cumin, oregano, and olive oil. Process until smooth. Press through a mesh strainer, reserving the liquid and discarding the solids.
Add the sauce to the pot containing the posole and chicken and simmer for 20 minutes. Season with salt to taste.
Serve with lime, cilantro, radishes, and tortilla chips.