Post by Okwes on Nov 29, 2005 12:41:44 GMT -5
Chicken Posole (NAVAHO)
Servings: 8
Ingredients:
1 whole chicken
2 Tbs. vegetable oil
4 chopped carrots
4 sliced celery ribs
1 chopped bell pepper
1 chopped onion 2 lbs. frozen or canned hominy
4 chopped garlic cloves
1 Tbs. fresh oregano leaves -or- 1 tsp. dried oregano leaves
2 Tbs. red chili flakes
Salt to taste
Preparation:
Place chicken in a large pot, and cover with cold water. Bring water
to a boil over medium-high heat, then reduce to low.
Cover and simmer for 45 minutes or until chicken is fully cooked.
Remove chicken from pot, and allow chicken to cool.
Reserve cooking liquid in another container. When chicken is cooled,
pull meat from carcass, and shred into large pieces.
In the pot used for cooking the chicken, add oil, and heat over
medium heat. Add carrots, celery, bell pepper and onion, and sauté
for three to four minutes.
Add remaining reserved broth, chicken and hominy, and simmer over low
heat for 20 minutes. Add garlic, oregano and red chili flakes and
then cook for five more minutes.
Season with salt to taste.
Servings: 8
Ingredients:
1 whole chicken
2 Tbs. vegetable oil
4 chopped carrots
4 sliced celery ribs
1 chopped bell pepper
1 chopped onion 2 lbs. frozen or canned hominy
4 chopped garlic cloves
1 Tbs. fresh oregano leaves -or- 1 tsp. dried oregano leaves
2 Tbs. red chili flakes
Salt to taste
Preparation:
Place chicken in a large pot, and cover with cold water. Bring water
to a boil over medium-high heat, then reduce to low.
Cover and simmer for 45 minutes or until chicken is fully cooked.
Remove chicken from pot, and allow chicken to cool.
Reserve cooking liquid in another container. When chicken is cooled,
pull meat from carcass, and shred into large pieces.
In the pot used for cooking the chicken, add oil, and heat over
medium heat. Add carrots, celery, bell pepper and onion, and sauté
for three to four minutes.
Add remaining reserved broth, chicken and hominy, and simmer over low
heat for 20 minutes. Add garlic, oregano and red chili flakes and
then cook for five more minutes.
Season with salt to taste.