The Posole Variations

The Posole Variations. This one uses chicken thighs, red and yellow bell peppers, tomatillos and other good things. No hot rats were harmed in the making of this stew.

The Posole Variations. This one uses chicken thighs, red and yellow bell peppers, tomatillos and other good things. No hot rats were harmed in the making of this stew.

I make a lot of posole, and over the years have settled on one simple version and one slightly more elaborate (from The Santa Fe School of Cooking Cookbook).

But the other day I was searching the Innertubes for a chicken version I made once and stumbled across an entirely new recipe that looked good.

So I gave it a whirl and whaddaya know? I have a third favorite.

Thus today’s Zappadan 2014 musical selection, “The Gumbo Variations,” from “Hot Rats.”

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6 Responses to “The Posole Variations”

  1. Steve O Says:

    Had to think twice about the zucchini, eventually landing on “why not?”

    Making headway on getting the girls (2 and 4) to try hotter fare. They demand a sniff of any chiles or hot sauce, but are still gun shy about ingesting. With time, all things with time, I suppose.

    • Patrick O'Grady Says:

      I had doubts about the zucchini myself. But oddly, it works.

      The kiddos might like this one, as there are no chiles involved at all. The only kick comes from the bell peppers — I used red and yellow — and the tomatillos. Well, there’s a bit of cumin in there, too.

      You can always punch your own bowl up a tad with some diced jalapeños as garnish, or maybe a pinch of chile pequin. But I took mine straight, and it was plenty flavorful despite a lack of chile-fired heat. In my norteño posoles I generally use anywhere from two to four dried red chiles.

  2. Pat O'Brien Says:

    I live 7 miles, as the crow flies, from Mexico, but have never had posole. I don’t know why. I need to try it, and that recipe looks like the one to start with. By the way, that is a nifty looking stove top.

  3. John A. Levy Says:

    Like the look of the recipe, but I add adobo chile to mine with a little of the paste but I make mine with hatch green chiles and a touch of Pequin. Ho2wever the bell peppers and tomatillos sound really tasty. Somethign for a cold snap. Northwest Montana no sun rain and snow thank god we hit the equinox may find a virgin see if can change climate.

  4. md anderson Says:

    I keep things simple. Sautee onion, toss in the posole to toast it a bit, ground red Chimayo chile (med-hot), mild roasted green chile, ground cumin, shredded chicken and chicken stock. Simmer. Bueno!

  5. Larry T. Says:

    Part of setting up any new household is getting a pot of something boiling on the stove, so it looks like you’re settling in well, PO’G. Each time I start to worry that I (or more importantly the wife) won’t be interested in cooking once we leave the Academy (where they feed us very well or we dine out on weekends) I get a plate of pasta like last night’s: one of those that is so not-even-close to as good as I can make, I’m pretty sure the cooking jones will come back once we’re no longer enjoying the delights of the Academy’s “Angels of the Kitchen.”

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