Chicken Posole Verde / Jill Silverman Hough

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

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.

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

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