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Chicken and Mushroom Posole Soup

Source: Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen by Bobby Flay
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  Serves 4 to 6
While it could easily be portioned out as a first course, this soup is a perfect all-in-one meal. The chewy puffy hominy will be a surprise to those who are unfamiliar with it—but a good one. It adds a wonderful texture and soaks up all of the amazing flavors of the broth.
RECIPE INGREDIENTS
2 (8-ounce) boneless, skin-on chicken breast halves (see Note)
2 tablespoons canola oil
Kosher salt
Freshly ground black pepper
2 ancho chiles
1 ounce dried porcini mushrooms
6 cups Enriched Chicken Stock or low-sodium chicken broth
1 cup canned posole (hominy), rinsed and drained
3 tablespoons chopped fresh cilantro
3/4 cup shredded white Cheddar cheese (3 ounces)
Chopped fresh chives, for garnish (optional)
Lime wedges, for garnish (optional)
Fried Blue and White Corn Tortilla Strips (recipe follows), for garnish (see Note)
Serves 4 to 6
2 cups canola oil
2 (6-inch) blue corn tortillas, cut into thin strips
2 (6-inch) white corn tortillas, cut into thin strips
Kosher salt
Chicken and Mushroom Posole Soup Recipe at Cooking.com
DIRECTIONS
1. Preheat the oven to 425 degrees F. Brush the chicken on both sides with the oil and season with salt and pepper.


2. Place the chicken on a baking sheet and roast until golden brown and just cooked through, 12 to 15 minutes. Remove from the heat and, when cool enough to handle, discard the skin and shred the meat. Set aside.


3. While the chicken is cooking, put the anchos and porcini in separate small bowls. Bring a small saucepan of water to a boil and pour the hot water over the anchos and porcini just to cover. Let soak for about 30 minutes, or until softened. Drain, seed, and thinly slice the anchos. Drain and chop the porcini.


4. Pour the stock into a medium saucepan and bring to a simmer over medium heat. Add the anchos, porcini, and posole and cook for 15 minutes. Add the chicken and cilantro and simmer for 5 minutes; season with salt and pepper.


5. Ladle the soup into bowls and top with the Cheddar cheese, some of the fried tortilla strips, chives, and lime.


NOTE: If you have leftover roasted chicken, use it here—you'll need about 2 cups shredded. And if you don't feel like frying, substitute good-quality tortilla chips for the fried tortilla strips.


Fried Blue and White Corn Tortilla Strips


Heat the oil in a high-sided large saute pan or shallow pot until it reaches 350 degrees F as measured on a deep-frying thermometer. Add the tortilla strips in 2 batches and cook, turning once, until just crisp, 15 to 20 seconds. Transfer to a plate lined with paper towels and season with salt immediately. These can be made up to 1 day ahead and stored in an airtight container.


Recipe reprinted by permission of . All rights reserved.
Date Added: 09/08/2009
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