Ingredients
1.5 lbs. chicken thighs
1 ham hock
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 tablespoon oregano
6 cups low sodium chicken broth
2 chipotle peppers, finely chopped
1 15 oz can Roasted Crushed Tomatoes (optional)
2 15 oz cans hominy, drained
1 bay leaf
Additional kosher salt and pepper, to taste
Garnish with:
Shredded Cheese (Queso Fresco would be ideal)
Chopped Scallions
Red Onion Slices
Radish Slices
Cilantro
Cabbage
Avocado
Preparation
Pat the chicken dry and let it sit at room temperature for about 15 minutes. Combine the cumin, coriander, smoked paprika, salt and pepper in a small bowl, then season chicken, coating on all sides. In a soup pot heat the olive oil over medium-high heat. Brown the chicken on both sides. When it is brown all over, set aside. Lower the heat to medium-low and cook the onions and garlic, until the onions are transparent. Add the chicken broth, ham hock, chipotle peppers, crushed tomatoes, hominy, oregnao and bay leaf and bring to a boil. Return the chicken to the pot, cover, and cook on low heat for at least 1 hour, and up to three hours, or until the chicken is tender and falling apart. Season to taste with salt and pepper. If using a slow cooker, this may braise all day if you wish. Retrieve the chicken from the pot, remove bones and shred with two forks. Before returning the chicken to the soup, skim any fat from the broth. Ladle the posole into serving bowls and garnish as you wish.
