Nickel Allergy Friendly Posole Rojo
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Learn more →Ingredients
6 servings
For the stew
- 4 bone-in, skin-on chicken thighs (about 2 ½ lb total)
- 1 ½ tsp kosher salt, divided, plus more to taste
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 medium white onion, roughly chopped
- 4 garlic cloves, smashed
- 1 tsp ground cumin
- 1 tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 6 cups low-sodium chicken broth
- 2 cans (15 oz each) hominy, drained and rinsed
- ½ tsp ground turmeric
For the red chile sauce
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 dried pasilla chile, stemmed and seeded
- 2 medium roma tomatoes, halved
For serving
- ¼ head green cabbage, thinly sliced
- 4 radishes, thinly sliced
- 1 lime, cut into wedges
- ½ cup fresh cilantro leaves (optional)
- 1 avocado, sliced (optional)
Can be omittedavocado
Instructions
- 1
Pat the chicken thighs dry and season all over with 1 tsp of the salt and the black pepper.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 5–6 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer to a plate.
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