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A Podcast and Another Version of Chicken Posole

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In the kitchen

Sherry Page has been a longtime customer and now she produced Napa Valley Wine Radio with Goosecross Cellars. Recently she interviewed me and now the podcast is available. I like it for many reasons but mostly because I sound thin in the interview!

Sherry is really enthusiastic about Rancho Gordo and came up with this great sounding version of posole. Ranchogordoposole

Chicken Posole Soup 2 cups posole Water to cover 8 cups chicken stock

1 leek, top removed, washed and chopped

1/3 cup sundried tomatoes

1 large green poblano pepper, roasted, peeled, seeded and chopped

½ cup fresh English peas, (shelled)

1 cup roasted chicken, roughly chopped

Sea salt and pepper

2 corn tortillas, cut into strips

4 T olive oil

1 avocado, peeled, pitted and sliced

1 lime, cut into quarters (optional)

Cilantro, chopped (optional)

Soak the posole in a large pot for about 6 hours. Pour off the water.

Pour the chicken stock over the posole, add the chopped leek and the sundried tomatoes and simmer on low heat for about two and a half hours.

Add the chopped roasted pepper and simmer for about a half hour longer.

Add the English peas and the roasted chicken. Bring back to a simmer and cook for about 5-10 minutes. Add salt and pepper, to taste. Turn off the heat and let the flavors set for about 10 minutes longer.

Fry the tortilla strips in olive oil until they are crisp. Remove them from the oil and blot with a paper towel.

Ladle the soup into bowls. Place a couple of slices of avocado on the top of each. Squeeze a little lime juice over the top of the soup. Garnish with the cilantro and fried tortilla strips.

Serves 4.


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