Tacos are my family's usual go-to for Mexican food. But, I feel like for Cinco de Mayo, we should amp it up a notch and go a little out of the ordinary. Posole is Mexico's answer to chicken soup, striking all notes you are looking for—spicy, crunchy, hearty. Plus, when we can finally get back to big dinner parties, this dish is perfect because it is make ahead so the host doesn't have to spend any last minute time in the kitchen. Enjoy!
1 4.5 - 5 pound chicken
4 medium yellow onions
1 celery stalk, cut into 2-inch chunks
4 - 6 sprigs parsley
1/2 teaspoon black pepper
2 4.5 oz cans chopped green chilies, drained
3 fresh jalapeños seeded & chopped
4 large cloves garlic, minced
2 cups frozen corn
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon dried oregano
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
Diced avocado, sliced radishes, spring onion, queso fresco (or feta cheese), lime wedges and tortilla chips.
Place chicken, 1 onion (peeled and quartered), celery, parsley, and pepper into a large Dutch oven or stockpot. Add 12 cups of water and bring to a boil. Cover, reduce heat and simmer for 1 hour. Remove the chicken from the broth, let cool and remove the meat from the bones, shredding it into bite-size pieces; set aside.
Strain the cooking liquid into another pot or a bowl and discard the solids, then pour the liquid back into the Dutch oven.
Coarsely chop remaining onions. Add onions, green chilis, jalapeños, and garlic to liquid. Bring to a boil over medium-high heat. Add the chicken, corn, salt, cumin, chili powder, and oregano. Reduce heat to a simmer and let cook for 30 minutes.
Before serving, stir in cilantro and lime juice.
To serve, set out condiment bowls with chopped avocado, sliced radishes, chopped spring onion, queso fresco/feta, and lime wedges. Ladle soup into bowls and let everyone top with their desired condiments.