Chicken Posole Recipe with Jalapeno Peppers

Ingredients

• 1 pound chicken breast
• 1 teaspoon olive oil
• 2-3 teaspoon chili powder
• Salt and pepper to taste
• 1 medium onion, chopped
• 2 jalapeno peppers, chopped
• 3 cloves garlic, chopped
• 8 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 2 teaspoons cumin
• 1 can hominy – about 25 ounces
• 2 ancho peppers
• 3 ounces tomato paste
• 1 lime + extras for serving
• Sliced avocado and cilantro for serving

Cooking Directions

1. Heat a large pot to medium heat and add some olive oil.
2. Slice the chicken breast thin and season with salt, pepper and 1 teaspoon chili powder. Add to the pot and sear each side a couple minutes.
3. Add onion and jalapeno peppers. Cook about 5 minutes, stirring a bit.
4. Add garlic and cook another minute.
5. Add chicken broth, bay leaf, thyme, cumin, remaining chili powder and hominy. Stir. Reduce heat to simmer.
6. Now, let’s make a chili paste. Heat a small pan to medium heat and add ancho peppers.
7. Dry roast them about 5 minutes, flipping occasionally, until they are fragrant.
8. Set them into a bowl of very hot water for about 20 minutes to soften.
9. Remove stems and seeds and place into a food processor with the tomato paste. Add a bit of salt. Process until smooth.
10. Swirl a couple of tablespoons of the paste into your posole. Refrigerate the rest for another use. This is good stuff!
11. Allow the posole to simmer about an hour or longer. When ready to serve, shred the chicken in the pot with a fork and serve into bowls.
12. Squeeze in the juice from a half a lime and swirl into the soup.
13. Top with sliced avocados, cilantro, and serve with extra lime on the side.

This recipe was originally posted at Chili Pepper Madness:
http://www.chilipeppermadness.com/chili-pepper-recipes/soups-salads-stews/classic-mexican-chicken-posole