Chicken Posole with Avocado & Crispy Tortilla Strips
Yield: 4-6 servings | Total Time: 1 hour
Ingredients:
1 medium onion, peeled and chopped
6 cloves garlic, minced
3 Tbsp. olive oil
1 pound boneless skinless chicken thighs
8 cups chicken broth
4 4-ounce cans diced green chiles
2 tsp. dried Mexican oregano
2 Tbsp. ground red New Mexico Chiles
1/2 tsp. red pepper flakes
Salt & freshly ground pepper to taste
28-ounce cans hominy, drained
3 corn tortillas cut into 1/4-inch strips + vegetable oil for frying
Optional garnishes for serving: cilantro, sour cream, avocado
Directions:
Heat the olive oil in a large heavy bottom pot over medium heat. Add garlic and onion and saute until translucent, stirring occasionally, about five minutes. Add chicken broth and chicken thighs and bring to a boil. Reduce heat to a low boil and add green chiles, oregano, ground new Mexico red chiles, red pepper flakes, salt and pepper. Cook until chicken is cooked through, about 30 minutes.
Reduce heat to medium and using a slotted spoon, transfer chicken pieces to a cutting board and let cool. Once chicken is cool enough to handle, cut into one-inch pieces and add back to soup along with the hominy. Cook for another 10 minutes over medium heat to allow flavors to blend.
Meanwhile, in a skillet or frying pan, add enough vegetable oil to cover the bottom of the pan and heat on medium high heat. Add tortilla strips and fry until lightly browned and crispy, about one minute one each side. Transfer to a paper towel-lined plate and immediately sprinkle with salt.
To serve, ladle into bowls and garnish with sour cream, cilantro, avocado slices, and tortilla strips.
