Chicken Posole

Submitted by Jason Urasky

The original recipe came from BackPacker Magazine: https://www.backpacker.com/skills/chicken-posole-wraps/

We've slowly adapted this as one of our standard weeknight meals. Served over/with Rice, and either in wraps or just in a bowl.  Or, line a bowl with a tortilla to make for easy dishes. 

This made a great "fresh" tasting Day 16 Hot Summer Grand Canyon meal without relying on a cooler. 

Ingredients

(scaled for 8 people)

4 tablespoon olive oil

2 small onions / 1 large

8 cloves garlic, minced

2x 7oz can chopped green chilies (+more if desired)
 

12 cube chicken bouillon

4 tsp oregano

4 tsp ground cumin

1/2 C lime juice  (+more to taste, prevents scurvy)

2x 24 oz cans of Chicken 

2x25oz Can Hominy

15oz Black Beans (optional, protein + fiber)

 

+ 3C rice / 6C water 

1 package (dozen) 8-inch tortillas

 

Steps

(make rice separately at the same time)

1. Saute Onions, Garlic and Green Chiles in olive oil until soft

2. Add remaining ingredients, making sure bullion dissolves.  Drain hominy, chicken, and beans before adding. 

3. Simmer 5-10 minutes.

4. Mix in rice & serve. 

 

Or, for a one pot meal:

3. Add rice and water after step 2 instead of making separately. Bring to a boil and simmer for 20 min until rice is done.  This works better with short grain rice like a paella. Your standard long grain rice may end up a little mushy, but it's day 16 on the Grand Canyon, and do you REALLY care that much at this point?  Plus, it will still have a little crunch of it's own... mmmm... sand...