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DSC_0009Green Chile Chicken Posole

I received an email from Williams and Sonoma that Bobby Flay would be at the Beverly Hills store signing copies of his new cookbook, Barbecue Addiction.  I immediately called the store and purchased the cookbook so I could meet Bobby Flay.  I started imagining what I would say to him while he signed my book.  It dawned on me that the best thing to do was “speak his language.”  I decided to share one of my favorite recipes with Bobby Flay.  This Mexican inspired recipe was sure to get his attention.  I titled the recipe Throwdown Worthy Green Chile Chicken Posole.  While I waited in line, butterflies filled my stomach as I feared rejection.  I admire Chef Flay, and would have been crushed if he didn’t accept my recipe.  I thought to myself, “Why would Iron Chef Bobby Flay want to read my recipe?”  I considered abandoning my attempt to swap culinary notes with the Iron Chef.  I was next in line and they called me toward him.  At that moment I thought to myself, “What do I have to lose?”

“Chef, may I share a recipe with you?”

He paused in surprise then answered, “Sure what do you have here?”

Shocked, I replied, “Chicken Posole!”

He leaned back against a table, took my recipe, and actually read it!  We talked a bit about my choice of chile peppers.  Then he said, “Thanks, this looks great.  I love Posole.”  I had died and gone to heaven.  We took a picture together, and I left Williams and Sonoma shaking with the urge to cry.  I still don’t believe I had the audacity to do that, however I stand by my recipe.  This dish is chicken soup to my soul.  I have every confidence this recipe would hold up in any competition.   So… Yes!  I have asked myself.  And I’m ready for a throwdown!

IMG_0614Bobby Flay reading my recipe

Time-2 hours


Salsa Verde

6 Anahiem Chiles

8-10 tomatillos

2 white onions sliced 1/2 inch thick

1 garlic head halved


2 29 ounce cans hominy liquid drained

1 tablespoon of mexican oregano

1 teaspoon of ground cumin

cilantro chopped

fresh avocado slices

juice of 1 lime

salt to taste

Chicken Stock

1 whole roaster (about 4-5 pounds), rinsed, giblets discarded

2 carrots, cut in large chunks

3 celery stalks cut in large chunks

2 large white onions quartered

1 head of garlic halved

1 turnip halved

1/4 bunch fresh thyme

2 bay leaves

1 teaspoon whole black peppercorns

Chicken Stock recipe courtesy of Tyler Florence

Preparation of Chicken Stock

Place the chicken and vegetables in a large stockpot over medium heat.  Pour in only enough cold water to cover chicken and vegetables;  too much will make the broth taste weak.  Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil.  Lower the heat to medium-low and gently simmer for 1 1/2 hours, partially covered, until the chicken is done.  As it cooks, add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board.  When its cool enough to handle, discard the skin and bones; hand-shred the meat and set aside.

Carefully strain the stock into another pot to remove the vegetable solids.  Place the stock onto the stovetop and add the shredded chicken back into the stock.

Preparation of Salsa Verde

DSC_0008While the chicken stock is cooking, pre-heat oven to 400 degrees F.  Place Anahiem chile peppers, tomatillos, onions, and garlic on a cookie sheet.  The flesh of the garlic should be exposed and foil wrapped around the garlic shells to prevent burning.   Each of these vegetables finish roasting at different times.  The tomatillos will be done in 20 minutes.  The onions and garlic will finish in 40 minutes.  The anahiem chiles will be ready in 50 minutes.  When they are done roasting, place the tomatillos, onions, and garlic in a blender.  Place the roasted anahiem chiles in a sealed, gallon size, ziploc bag.  Allow the chiles to sweat in the ziploc bag for 20 minutes.  Remove the stems, skin, and seeds from the chiles.  Add the chiles to the same blender and blend all ingredients until smooth.

Finished Soup

Add the hominy, salsa verde into the chicken stock and shredded chicken.  Season the soup with cumin, oregano, and juice of one lime.  Simmer for 10 minutes and serve with fresh cilantro, salted avocado slices, and a lime wedge.

Cook’s Note

1.  Using mexican oregano is imperative.  I always place oregano into the palm of my hands and rub together into the soup.  This will further grind and release the fragrance of the dried herb.

2.  The vegetables from the chicken stock get discarded.  They are only used to flavor the stock.

3.  I found this chicken stock recipe 12 years ago, and use it for all my chicken-based soups.  I vary the recipe by using a larger roaster chicken.  I reserve four cups of stock in the freezer for use in other dishes.


The Author

I'm an earnest mother and wife doing her best to provide a delicious and memorable dinner table for her family. Life get's busy and it's so easy to throw in the towel and order out or heat up a pre-made meal. I've committed myself to making a homemade meal at least 4 times a week. I would like to share what I've learned with a group of people who are also home-cooks doing their best for their loved ones. Let's share our best recipes with each other and broaden our menu's to ease the age old question "what's for dinner?"


  1. Katie K says

    I LOVE this story!!!! and if Mike and I agree on something…. you know its good!!! LOL!!! Now I’ve gotta make this for him!!!

  2. Consuelo says

    Great story! Curious, what chiles did he recommend? I use pasilla chiles for my posole…looking forward to try this.

    • Consuelo,
      Unfortunately, he did not tell me what chiles he uses. I think when I told him it was a posole recipe his mind went to the red chile pork posole. It’s certainly the more traditional posole. Pasilla and Ancho chiles are my favorite for the red. This version is such a great variation on the classic. Look forward to hearing how you like it!
      Karen Quinones

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