- 7 chicken breasts, diced into bite-sized pieces
- 1 whole garlic, cloves separated & crushed
- 1 teaspoon oregano, crushed
- 4 teaspoon cumin, ground
- 1 teaspoon sage, crushed
- 2 onions, either sweet and/or purple, finely chopped (Remember, purple onions are stronger flavored.)
- 2 bell peppers, finely chopped (For added color, use bell peppers of different colors.)
- 2 bunches fresh cilantro, VERY well washed and finely chopped
- 6 large cans posole or hominy, drained & washed
- 2 small cans niblet corn, drained & washed
- 1 jar chunky salsa, mild or medium (Old El Paso brand is a good choice.)
- 2 large cans (1 quart size) nonfat chicken broth, plus whatever extra small cans as necessary to bring the liquid level up to cover the other ingredients
- Olive Oil
Fry the chicken in olive oil. When done, add the garlic, oregano, cumin, and sage, and cook for 30 seconds to a minute. Add the vegetables, cooking until the onions start to become wilted, then add the cilantro.
Add the posole and corn, then add chicken broth as necessary.
Serve with sides of sour cream, salsa, fresh chopped cilantro, grated cheese, and wedged limes.
As a side, serve either with tortillas or good, crusty sourdough or rye bread.
Chef’s Note: This version of Posole is known as “Festival Posole” or “Harvest Posole,” in that it has all kinds of extra goodies in it that would be added at the beginning of the harvest. Basic Posole is often just the hominy, some kind of meat (on the Navajo Reservation, where this particular dish originated, it would likely be ground or cubed lamb or mutton), maybe an onion and a little bell pepper, some oil or lard for frying, and some water.
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