OK so maybe that title is a bit exaggerated. Of course I could live without these things, just like I could also technically live...
This recipe was in an old Sunset magazine and it’s now my absolute favorite thing to make for our annual Super Bowl party. It’s really not that hot unless you bump up the serranos. I cheat a little bit too… I buy the canned fire roasted green chilis at Trader Joe’s. It’s really tough to have to char and peel those little bastards by hand. And god forbid you should rub your eye while you’re doing it!
What really sets this dish off though is serving it in a bowl over a warm piece of cornbread and topping it with some sour cream. It’s also easy to make a day or two ahead and store in the fridge till the company arrives. Enjoy!
- 1 chicken (3 to 4 lbs.), cut into 8 pieces
- 2 whole bay leaves
- 1 tablespoon whole black peppercorns
- 5 teaspoons salt
- 1 package (1 lb.) frozen corn, defrosted and drained
- 2 green bell peppers, halved, stemmed, and seeded
- 4 Anaheim or New Mexico green chiles, halved, stemmed, and seeded
- 4 serrano chiles, halved, stemmed, and seeded
- 3 tablespoons canola oil
- 2 large yellow onions, chopped
- 2 tablespoons minced garlic
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 cans (12 to 15 oz. each) posole or hominy, drained
- 2 cans (15 oz. each) white beans, drained
- 1 can (28 oz.) whole tomatillos, drained and roughly chopped
- Lime wedges, chopped cilantro, and tortilla chips
1. Put chicken in a large pot with bay leaves, peppercorns, and 2 tsp. salt. Add water to cover chicken by 2 inches. Bring to a boil over high heat, then reduce heat to a simmer and cook, adding water as needed to keep chicken covered, until chicken is cooked through, 35 to 45 minutes. Remove chicken from pot and let cool. Pour broth through a strainer and reserve; discard spices. When broth is cooled, skim off as much fat as you can.
2. Preheat oven to 400°. Spread corn in a baking pan and roast until it begins to turn bronze, 15 to 20 minutes. Remove from oven and let cool.
3. Reset oven heat to broil. Arrange peppers and chiles, cut side down, in 2 baking pans and broil 4 to 5 inches from the heat until skins are black, 5 to 8 minutes (remove each as it blackens). Let cool, then peel and coarsely chop.
4. Heat canola oil in a large pot over medium-high heat. Add onions, garlic, spices, and remaining 3 tsp. salt and cook, stirring, until onions are translucent, 4 minutes. Add peppers, chiles, and corn and cook 3 minutes. Add posole, beans, tomatillos, and 7 cups of reserved cooking broth; freeze remaining broth for later use. Bring stew to a boil, then reduce heat to a simmer and cook 10 minutes.
5. When chicken is cool enough to handle, remove skin and discard. Use 2 forks to shred meat off bone. Add meat to pot and simmer until chicken is warmed through, about 10 minutes. Serve topped with lime wedges, cilantro leaves, and tortilla chips.