Are the angels singing? Nope, it’s the posole

January 26, 2015

Chicken Posole Verde / Jill Silverman Hough

There are two kinds of foods I’ll always adore.

One is any jumble of stuff from a big pot. Jambalaya. Chili. A hearty soup. Chicken and dumplings. My mom’s Sierra Chicken Stew.

The other is Mexican food. If I ever had to choose my last meal, it’d be Mexican.

So you can imagine how I feel about posole, a hearty Mexican stew.

ah-aaaahhh! (Angels singing.)

Chicken Posole Verde / Jill Silverman Hough

The stew itself is pretty simple. A thick green chile/tomatillo or red chile/tomato base studded with chunks of tender meat and hominy.

But then it gets gussied up with toppings. Lettuce, onions, radishes, cheese, cilantro, tortilla chips—any or all.

It’s kind of a culinary mullet—yep, I used the phrase “culinary mullet”—warm, soulful, and nurturing in the bowl, with a party of fresh, flavorful goodies on top.

Chicken Posole Verde / Jill Silverman Hough

I created a pork posole recently for the National Pork Board. Still hungry for it, I made another batch, with chicken, for New Year’s Day.

Chicken Posole Verde (here’s the recipe) would be perfect Superbowl food, kept warm in a crockpot or on the stovetop, with toppings nearby.

But really, it’d be perfect all winter long, when a big pot of anything warm and hearty is so, well, heavenly.

Chicken Posole Verde / Jill Silverman Hough

14 thoughts on “Are the angels singing? Nope, it’s the posole

  1. Jill Post author

    It’s a mutual love-fest, Kimberly Ann! I just subscribed to your site. I see you’re in the SF Bay Area–me, too. I’m in Napa.

  2. Jill Post author

    Thanks for commenting, Christie! I think that’s just about the perfect combination of words–Mexican, comfort, and food :)

  3. Jill Post author

    Tangier and brighter than red posole, Turtle66–more about tomatillo than tomato/chile like the red version. But you can’t go wrong either way–I’d be hard-pressed to pick my favorite!

  4. Jill Post author

    Thanks for the compliment, and your comment, Mischa. Of course, Tex Mex is a whole thing unto itself, but one I adore. Any favorite dishes?

  5. Jill Post author

    Thank YOU, Rita, for the compliments and for stopping by. I notice that as I, ahem, age, I’m less into spicy as well–so often it heat just masks all the other ingredients that I want to taste, you know?

  6. Laura @MotherWouldKnow

    I love Mexican food but have never made Posole. With all your variations, I’m set to begin exploring it. Also a great coincidence, because I saw a Posole salad today on Elise Bauer’s Simply Recipes. That had put me in the mood and now I can make both the stew and salad versions.

  7. Jill Post author

    I LOVE the idea of a posole salad, Laura! Thanks for letting me know about Elise’s recipe–I’ll check it out. Thanks, too, for stopping by and commenting.

    I just took a look at your site and–I’m a rugelach fan as well, and even recently clipped a recipe from a cookbook, thinking I might make it soon. Great minds thinking alike :)

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