In New Mexico and Arizona, posole is usually made with homemade pork stock and served at celebrations. For a quick weeknight meal, choose chicken and spice it with ground red chile and toasted oregano.
12 ounces boneless, skinless chicken breasts, trimmed and cut into ¾-inch pieces
1 cup shredded green cabbage
1 lime, cut into wedges
Toast oregano in a small dry skillet over medium-high heat until fragrant, about 30 to 40 seconds. Transfer to a saucer to cool.
Combine 1 teaspoon toasted oregano with ¼ cup onion and set aside.
Combine the remaining onion with ¼ cup broth and salt. Cover and cook over medium heat until the onion is translucent, about 3 minutes. Add garlic and cook for 1 minute. Add the remaining 1 teaspoon oregano and ground chile (or chili powder) and cook for 1 minute. Add hominy and the remaining 3¼ cups broth, bring to a simmer and cook for 5 minutes. Add black beans and chicken, return to a simmer and cook until the chicken is no longer pink in the center, about 5 minutes.
Serve in bowls, garnished with shredded cabbage, the reserved onion-oregano mixture and a squeeze of lime juice.
Note: Hominy is white or yellow corn that has been treated with lime to remove the tough hull and germ. Dried, ground hominy is the main ingredient in grits. Canned, cooked hominy can be found in the Latin section of large supermarkets—near the beans—or at Latin markets.
Not as tasty as authentic Posole. I thought it was a little bland and even added another teaspoon of red chile to pep it up but still found it lacking. My husband enjoyed it but I'm not sure I would fix again.