Recipe Category: Chicken
SERVES 10 to 12 – Cooker: 5- to 8-quart – Time: 60 minutes at HIGH pressure
- 2 or 3 dried New Mexican red chiles (each about 4 inches long), to taste, rinsed, stems removed, and most of the seeds shaken out and discarded, OR 3 tablespoons pure New Mexico red chile powder
- 1 cup hottest possible tap water
- 1½ cups dried posole see page 382, soaked, drained, and rinsed with cold water, OR 3 cups frozen posole, OR 2 cans hominy, rinsed and drained
- 6 cups chicken broth
- 4 bone-in chicken thighs, skin removed
- 4 cloves garlic, peeled
- 1½ teaspoons dried oregano
- juice of 1 lime.
- sea salt and freshly ground black pepper.
- shredded lettuce.
- diced fresh tomato.
- cubed ripe avocado.
- lime wedges.
- chopped radishes.
- crumbled dried oregano.
- pure chile powder of your choice for sprinkling.
- diced peeled jicama.
- diced peeled cucumber.
- Place the dried chiles and hot water in a blender and blend until smooth
- Be careful when you remove the lid, as a good whiff of the chile sauce can start a nasty coughing fit
- Pour the chile sauce into a 5- to 8-quart pressure cooker
- If you are using ground chile, simply place it and the hot water in the pressure cooker
- Add the posole, broth, chicken, garlic, and oregano
- Stir to combine
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 60 minutes
- If you are using canned hominy, you will cook the posole for only 30 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 10 minutes
- Be careful of the steam as you remove the lid
- The posole should be tender, with almost all the kernels popped or bloomed
- If they are not, relock the cooker, bring it back to pressure, and cook 10 minutes longer
- Repeat if necessary
- If a neater presentation is desired, remove the chicken from the bones, discard the bones and cut the chicken into bite-size pieces
- Stir in the lime juice and salt and pepper to taste
- If your broth was salted, you might not need much
- Serve the posole warm, with the toppings in small bowls or plates for diners to customize their chili as they prefer
- Pork Posole: Substitute 1 pound boneless country-style pork ribs for the chicken
- If desired, cut the meat into bite-size pieces after cooking to serve
- Lamb Posole: Substitute ¾ pound cubed boneless lamb shoulder or leg of lamb for the chicken