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Author Notes: A delicious take on a Mexican staple, use Rancho Gordo prepared hominy for the best result! —Grace & Jensen Lorenzen
- 1 tablespoon cooking oil, rendered lard, or bacon grease
- 2 chicken legs, skin completely dried on paper towel
- 1 small onion, minced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1 cup fire roasted or stewed tomatoes
- 2 tablespoons ancho chiles in adobo sauce
- 3 cups chicken stock
- 2 cups prepared hominy
- salt to taste
- fresh cilantro, sliced radish, lime and crumbled Cotijo cheese to garnish
- In a dutch oven or heavy bottom stock pot, heat the cooking oil/fat until it simmers. Caramelize the skin of the chicken legs for a few minutes on each side. Remove when golden brown and set aside.
- Sauté the onion in the cooking oil/fat until translucent, then add the minced garlic, dried oregano, cumin, and crushed coriander. Sauté until the garlic and spices become fragrant.
- Add the stewed tomatoes and macerated chiles.
- Add the stock or soaking liquid, bay leaves and the chicken legs. Settle the legs into the pot so that they are almost submerged and bring the ingredients to a simmer.
- Allow this to simmer on your stove top for approximately 2 hours or until the the chicken is braised and can easily be pulled from the bone.
- Add the hominy and simmer for an additional 20 minutes.
- When the hominy is cooked and the chicken is “falling off the bone tender”, gently lift each leg out of the broth and, when cool enough to handle, carefully remove the meat from the bone.
- Return the picked meat to the pot, add salt to taste.
- Garnish Posole with cilantro leaves, sliced radish and crumbled Cotijo cheese. Serve with sliced lime wedges, warm tortillas and icy cold Modelos!