Quick* Posole

* I use the word quick loosely. This recipe comes out best if allowed to simmer for at least an hour before serving.

While I usually obsess about authenticity and never mind spending a whole day lovingly fussing over a pot on the stove, sometimes it’s nice to be able to put something as labor-intensive as posole together on a whim, and on a school night. As a New Mexican marooned in the Midwest, the cravings I get for flavors like this are often overwhelming … this is a method I came up with for those nights when slow simmering a whole pork shoulder just isn’t in the cards.

6 boneless, skinless chicken thighs

3 - 29 oz. cans of hominy, drained and rinsed

1 - 7 oz. can of chipotles in adobo

64 oz. of chicken stock (if you’re buying it from the store, I recommend a low sodium variety)

1 yellow onion, thinly sliced

4 cloves of garlic, minced

3-4 sprigs of fresh oregano, tied into a bundle with kitchen twine

2 tablespoons unsalted butter

grapeseed, canola or vegetable oil

salt, black pepper and crushed red pepper to taste

+ Cut the chicken thighs into rough cubes, no larger than 1 inch. Melt butter in a stock pot over medium high with a tablespoon of oil and brown chicken thoroughly in a single layer with salt and crushed red pepper … in batches if need be. Remove from pot and set aside.

+ Add another tablespoon of butter to the pot and add the sliced onions. Allow to sweat on medium low heat for 5 to 10 minutes, stirring occasionally. Add garlic and reserved chicken.

+ Add hominy, chicken stock, chipotles and adobo (use as much or as little as you like, depending on your love of spicy foods … I usually use the whole can, rinsing it out with some of the stock to get every last bit) and bundled oregano.

+ Stir to combine, bring to a boil, cover and simmer for at least an hour. Keep in mind that you don’t want to simmer for too long, as the chicken will get grainy and stringy if over-cooked.

+ Remove oregano and skim the surface to remove excess fat. Taste and adjust seasoning as necessary. You’ll also want to remove and discard the chipotle peppers before serving.

+ I like to eat this with some warmed flour tortillas and slices of fresh avocado.