Posole Soup

posole soup


Cooking Instructions

  1. First, make the chicken stock. Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper.
  2. Roast for 40 minutes. The bones and vegetables should be golden brown.
  3. Put the bones and vegetables in a pot together with 12 cups of water and add the rest of the chicken stock ingredients. Bring to a boil
  4. Reduce heat and simmer for 4 hours.
  5. Strain stock into a new pot.
  6. Cook the stock in high heat until it is reduced by half.
  7. Now you can use the stock to make the rest of the soup. Take a quarter cup of stock and the chiles, hominy, and porcini mushrooms and create a puree.
  8. Add the puree to the stock and cook for 10 minutes.
  9. Add the chicken breasts and the cilantro and cook for a further 5 minutes.
  10. Serve in bowls topped with cheese and crushed tortillas.