Posole Stew with Chicken

If you haven't noticed, I really miss New Mexican cuisine. There is nothing like it and unfortunately in many restaurants wheat flour is a very common hidden ingredient used to make red chile and green chile sauce. Fortunately, I grew up in a household where I watched enchiladas, tacos, tortillas, posole, and green chile stew being made on a regular basis. It's been very easy for me to adapt my favorite recipes because some of them are naturally gluten free (especially when made at home) and others only need slight tweaking.

12 oz dried white corn posole (click here  or here to buy)
6 red chile pods
1 lb skinless chicken breast, cut up in 1"pieces
3 cloves garlic
1 small onion, diced
1/2 tsp Mexican oregano
1 tsp salt

Red Chile Sauce, recipe here
fresh cilantro
lime wedges
avocado slices

Put posole in glass bowl and cover with water. Soak overnight. 

In a large pot, boil posole in salted water for about 2 hours over medium heat. After about 2 hours, add chicken, chile pods, oregano, garlic and onion. Cover and simmer for about 1 more hour until posole is tender. Stir occasionally and add more water if needed. Season with salt. Spoon into bowls and garnish with cilantro,  avocado, lime, and extra red chile. 
This recipe can also be made in a slow-cooker, set on low for 6-7 hours.

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