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Chicken and Mushroom Posole

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Serves 4-6 Servings | Prep Time | Cook Time

Why I Love This Recipe

Recipe from Bobby Flay

For the Southwestern Cuisine Cooking Class - 110

Pure Bobby Flay baby! This is a fabulous Posole recipe that strays from the traditional pork versions that make up most Posoles. This was a big hit with the SdJ crowd and one that will be in my BFF (Bobby Flay Favorites) for years to come. I like to serve it with Bobby's Blue Corn and Goat Cheese Taquitos. Thanks Bobby, love ya, call me, mean it!

Ingredients You'll Need

1 cup wine – for the cook
2 – 8 oz. boneless, skin-on chicken breasts (or use shredded, leftover rotisserie chicken)
2 Tablespoons canola oil
2 Ancho chiles
1 ounce dried wild mushrooms (ie: porcini, shiitake) OR use fresh if you want
6 cups chicken stock
2 cups canned Posole (white hominy), rinsed and drained
3 Tablespoons chopped cilantro
1 cup (about 4 oz.) shredded white cheddar cheese
Fried tortilla strips (or store bought chips)
Snipped fresh chives (optional)
Lime wedges


12 Blue Corn Tortilla Chips
4 oz. goat cheese

Preheat the broiler. Spread each tortilla chips with goat cheese and arrange on a baking sheet. Place under the broiler and cook until cheese begins to bubble and turn golden brown, 1-2 minutes. Serve with the soup, dividing amongst the 4-6 servings.


Preheat oven to 425. Brush the chicken with oil and season with salt and pepper. Put on a baking sheet and roast until golden brown and cooked through, about 12-15 minutes. Remove from heat; when cool enough to handle, discard the skin and shred the meat. Set aside.

While the chicken is cooking, bring a saucepan of water to a boil. Put the Anchos and the mushrooms in separate bowls and pour the hot water over, just to cover. Soak for about 30 minutes or until softened. Drain, seed and thinly slice the Anchos. Drain and chop the mushrooms.

Pour the stock into a medium saucepan and bring to a simmer over medium heat. Add the Anchos, mushrooms and posole and cook for 15 minutes. Add the chicken and cilantro and simmer for 5 minutes. Season with salt and pepper.

Ladle the soup into bowls and top with the cheddar cheese, chives, and some fried tortilla strips.

Serve with a wedge of lime + 2-3 Blue Corn-Goat Cheese Taquitos.

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