One of the joys of traveling involves enjoying the local cuisine at all sorts of restaurants. We first ate at Chico's in Highland Park shortly after our grownup kiddo moved to that neighborhood in the sprawling metropolis known as Los Angeles.
Three years later, we miss sitting in that cozy cafe and eating meals together. So, I decided to try and recreate my favorite dish, posole. It turned out pretty darned well, an accomplishment I'm going to mostly credit to the smoked chicken I purchased at Seabolt's in Oak Harbor. When we camp on Whidbey Island, we make a point of stopping at that fantastic smokehouse. On the most recent visit, I noticed the smoked chicken alongside the salmon and didn't hesitate in buying some.
That tasty bird -- leg and thigh pieces, only -- added some real depth to the posole. You can use plain old chicken and add a splash of liquid smoke if you don't have access to smoked chicken. Or, go with the traditional pork. Either way, the hearty soup benefits from the addition of hominy and pureed tomatillos. Can't find those? Swap in some verde salsa.
Please note that the measurements in this recipe hack are approximate. Always taste your soup before serving. Serve with chopped onions, shredded cabbage and tostada shells on the top of the finished soup.
- 4 cups chicken stock
- 12 tomatillos, husks removed, boiled whole for 2 minutes and pureed with 1 roasted jalapeno
- smoked chicken, removed from the bone and shredded
- 1 large can of hominy
- salt and pepper to taste
Simmer the chicken bones in the stock for 15 minutes. Add the pureed tomatillos, chicken and hominy and simmer for 30 minutes. Season to taste. Top with shredded cabbage, chopped onion and serve tostada shells on the side.
Serves 2 as a main course, 4 as a starter.