Rye Free Posole Rojo

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 15 min

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium white onion, roughly chopped
4 garlic cloves, smashed
1 tsp ground cumin
1 tsp dried oregano
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)

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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