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Chicken Posole, Navajo Fry Bread and Watercress Salad
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Ingredients:
1 whole chicken
2 Tbs. vegetable oil
4 chopped carrots
4 sliced celery ribs
1 chopped bell pepper
1 chopped onion
2 lbs. frozen or canned hominy
4 chopped garlic cloves
1 Tbs. fresh oregano leaves -or- 1 tsp. dried oregano leaves
2 Tbs. red chili flakes
Salt to taste
Preparation:
Place chicken in a large pot, and cover with cold water. Bring water to a boil over medium-high heat, then reduce to low. Cover and simmer for 45 minutes or until chicken is fully cooked. Remove chicken from pot, and allow chicken to cool. Reserve cooking liquid in another container. When chicken is cooled, pull meat from carcass, and shred into large pieces.
In the pot used for cooking the chicken, add oil, and heat over medium heat. Add carrots, celery, bell pepper and onion, and saute for 3 to 4 minutes. Add remaining reserved broth, chicken and hominy, and simmer over low heat for 20 minutes. Add garlic, oregano and red chili flakes and then cook for 5 more minutes. Season with salt to taste.
Yield: 8 servings We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
The Artful Chicken
Model: 1584790229
Author: Linda Arnaud
(April, 2001)
Stewart, Tabori & Chang
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