Chicken Vegetable Posole.
Also spelled Pozole
So this 4th of July, I celebrated with posole!!! My Chicken Vegetable Posole seemed a perfect dish to celebrate our country’s diversity! Spicy and comforting and very easy to prepare, with loads of nutrition. Free range chicken parts, Rancho Gordo dried hominy and local organic vegetables star in my Chicken Vegetable Posole. Enjoy!
Again I am not going to list measured ingredients because it depends on how many you are feeding. Just wing it!
*Around a cup or so of dried hominy, boiled and then simmered for a couple of hours. Drain and set aside.
*dredges of olive oil and roasted garlic hot sauce(San Rafael is good)
*some chopped organic leek, green onion, garlic, fennel, celery, carrots, bell peppers and both green and red cabbage
- free range chicken parts like drumsticks and wings or thighs
- A large organic tomato, chopped
- Fresh chopped oregano and cilantro
- Dried oregano Indio (Rancho Gordo)or mexican oregano
- Salt, pepper, chili flakes, Spanish Pimentón, Mexican seasoning to taste
- 1 container of organic vegetable broth
- A few cups of water
In a stock pot start with the oil and hot sauce
Heat to medium high and add chopped vegetables, stir fry
Add the chicken, tomato and spices
Stir in the vegetable broth and water
Add the hominy
Simmer for 1 hour or so, chicken should fall off the bone and hominy remains chewy
Enjoy!!!
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