Prep 20 mins
Cook 45 mins
This is a favorite in New Mexico at Christmastime, or any day you want a spicy, satisfying stew. I experimented and created my own recipe over the years, but the addition of ancho chile is a Bobby Flay inspiration.
- 2 large dried ancho chiles
- 2 tablespoons new mexico chile powder (hot or mild)
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 (15 ounce) cans hominy, drained and rinsed
- 3 chicken breasts, boneless and skinless
- 1 cup dry white wine
- 6 cups chicken broth
- 5 tablespoons olive oil
- salt and pepper
- 1⁄4 cup flour (for dredging)
- 6 -8 warm flour tortillas, for serving
- Soak the ancho chiles in hot water for 1 hour. Discard soaking water. Remove stems and seeds from chiles and puree them with the honey.
- Season the chicken breasts with salt and pepper and dredge them in flour.
- Heat olive oil in a stock pot over med-high heat until hot. Saute chicken breasts until golden, about 3 minutes on each side, and remove from pot (chicken will not be cooked through).
- Add onion to pot along with additional 2 T oil. Saute about 5 minutes or until onion is soft. Add garlic, chile powder, cumin, and 1 T of the dredging flour, and saute for an additional minute. Deglaze the pan with wine.
- Add chicken broth to pot, along with the basil, oregano, vinegar, hominy, and chicken breasts.
- Bring to a boil and simmer uncovered over medium-low heat for 15 minutes. Stir in the pureed chile mixture and simmer an additional 15 minutes.
- Remove chicken from pot and turn heat up to high. As the liquid reduces and thickens slightly, shred the chicken with two forks. Stir chicken back into the liquid. Taste and adjust seasonings. Ladle posole into bowls and serve with warm tortillas.