Chicken-Posole Soup (Bobby Flay) Recipe

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Ingredients:

Serving

1 recipe rich chicken stock , recipe follows
2 ancho chiles , soaked in water to soften
1 - oz dried porcini mushrooms , soaked in water until soft, drained, and chopped
1 (28-oz) can hominy
2 roasted chicken breasts, skin removed and meat shredded
2 tbsp chopped fresh cilantro leaves
salt and freshly ground black pepper
1 cup shredded white cheddar
fried blue and white corn tortillas, for garnish , recipe follows, or store bought tortilla chips, crumbled
4 lb chicken bones, chopped
3 large spanish onions, quartered (skin left on )
1/2 head celery, coarsely chopped
2 large carrots, coarsely chopped
3 tbsp olive oil
salt and freshly ground black pepper
2 bay leaves
1/4 cup whole peppercorns
small bunch flat-leaf parsley, stems only
6 sprigs fresh thyme

Directions:

Place stock in a medium saucepan, reserving 1/4 cup, and bring to a simmer. Meanwhile, place remaining 1/4 cup stock and the rehydrated ancho chiles in a blender and puree until combined. Add pureed anchos, porcini, and hominy and cook for 10 minutes. Add the chicken and cilantro and cook for 5 minutes. Season with salt and pepper, to taste.
Ladle soup into bowls and top with cheese and some fried tortillas.
Rich Chicken Stock:
Preheat oven to 450 degrees F.
Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
Yield: about 6 cups
Fried Blue and White Corn Tortillas:
2 cups peanut oil
2 blue corn tortillas, julienned
2 white corn tortillas, julienned
Kosher salt
Heat oil in a high sided large saute pan until it reaches 350 degrees F. Add the tortillas in 2 batches and cook until just crisp. Transfer to a plate lined with paper towels and season with salt immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1596.11 Kcal (6683 kJ)
Calories from fat	969.67 Kcal
		% Daily Value*
Total Fat	107.74g	166%
Cholesterol	526.5mg	175%
Sodium	761.64mg	32%
Potassium	1286.83mg	27%
Total Carbs	22.92g	8%
Sugars	2.65g	11%
Dietary Fiber	3.51g	14%
Protein	125.84g	252%
Vitamin C	16.5mg	28%
Vitamin A	0.4mg	12%
Iron	5.9mg	33%
Calcium	287mg	29%

Amount Per 100 g
Calories	241.15 Kcal (1010 kJ)
Calories from fat	146.51 Kcal
		% Daily Value*
Total Fat	16.28g	166%
Cholesterol	79.55mg	175%
Sodium	115.07mg	32%
Potassium	194.43mg	27%
Total Carbs	3.46g	8%
Sugars	0.4g	11%
Dietary Fiber	0.53g	14%
Protein	19.01g	252%
Vitamin C	2.5mg	28%
Vitamin A	0.1mg	12%
Iron	0.9mg	33%
Calcium	43.4mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

40.2

Points
41

PointsPlus

Good Points

saturated fat free,
low sodium,
sugar free

Bad Points

High in Sodium,
High in Total Fat

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