More soup: Posole

My local HEB has started carrying pork products from Applegate Farms.  Finally!!  Pork made from pigs that were practically read a bed time story and tucked in to sleep at night.  This I can eat. http://www.applegatefarms.com/products/hdbs.aspx?fid=100&id=480,938,944

In celebration, I made a large pot of Posole.  Andy had never heard of hominy, so I felt this was a perfect opportunity for expanding culinary horizons.  Traditionally, posole is seasoned with dried red chilés, but I had none, so chipotles stood in place.   The finished stew can be served with rice, avocado, lime wedges, queso fresco…. whatever you think compliments the flavor.

6 slices, bacon
4 chicken thighs, skinned, deboned, cubed
3 small white onions, diced
6 cloves garlic, minced
2 tsp cumin seeds
1 green bell pepper, seeded and diced
2 chipotle peppers, chopped
2 tsp chopped fresh oregano
kosher salt
cracked pepper
adobo sauce, to taste
1 beer
1 can whole tomatoes, crushed w/ juice
32 oz can yellow hominy, drained
1 lime, juiced
1 quart free range chicken broth
1 cup green cabbage, chopped
¼ cup cilantro, chopped

In a very large pot, fry the bacon until crisp.  Remove it to drain, and set aside.  In the remaining grease, brown the chicken, and remove as well.  Then saute then onions in the still remaining grease.  Add garlic to soften, then green peppers.  Add cumin seeds and cook until they’ve become aromatic and started to brown a little.  Deglaze the pan with beer. Add back the chicken, and crumble in the bacon.  Add remaining ingredients excepting cabbage and cilantro.  Allow to simmer on low heat until the hominy is tender, and the flavors are incorporated.  Add cabbage and allow to wilt.  Serve with chopped cilantro.

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