Foster Farms Posole
6driedCaliforniachiles(or 1/2teaspoongroundcumin
guajilloorpasillachiles) 2teaspoonssalt
2tablespoonsoilorlard 3cupsfreshhominy
3-4poundsfresh Foster Farms 2-3limes or lemons,
chickenthighsandbreasts cutinwedges
2 onions, minced 1 small head cabbage,
3-4freshgarlic shredded
cloves,chopped 10greenonions,chopped
3-4cupschickenstock 1cupcilantroleaves,chopped
1. Remove seeds and veins from dried chiles.
Cover chiles with boiling water and soak for
about 20 minutes. Drain and puree in a blender
or rub through a sieve.
2. Heat oil in a large pot over medium heat and
cook chicken with the skin side down until it
doesn’t stick; turn and continue cooking for
3 minutes, then remove and set aside.
3. Add onions to the pot and cook, stirring constantly, until translucent (about 5 minutes). Add
garlic and cook 2 minutes.
4. Return chicken to pot and cover with chicken
stock, bring to a boil and reduce to a simmer.
Simmer uncovered for 1 hour. (You can debone
chicken at this time if you like.)
5. Add cumin, salt and water if needed. Add
hominy and chile puree and continue to cook
until hominy pops, about 30 minutes.
6. Serve with lime wedges, shredded cabbage,
chopped onion and cilantro. Makes 8-10 servings.
Fresh Tips from Deborah Fabricant
A former restaurateur, Deborah Fabricant
owns The Art of Entertaining, a Los Angeles–
based business that brings the easy elegance of
entertaining to today’s busy person. She is also
theauthorof Stacks: The Art of Vertical Food
and a spokesperson for Foster Farms.
Successful recipes begin with the freshest
ingredients. Look for local products and specialties
such as San Francisco sourdough, Washington
apples, Monterey Jack cheese and Foster Farms
chicken. Try these tips for fresh, tasty meals
every time:
DFor the freshest-tasting chicken, buy locally-grown Foster Farms and use within two days
of purchase or wrap well and freeze.
DMarinate meats and poultry overnight for
optimum flavor. Combine fresh lemon juice,
crushed garlic, chopped cilantro and olive oil
for a quick, fresh-tasting marinade.
D Seekoutthefreshestlocalfruitsandvegetables.
Buy what’s in season. Be flexible with your
shopping list to include new discoveries: leeks,
persimmons, star fruit and pumpkins in fall;
Brussels sprouts, cabbages, tangerines and
sweet potatoes in winter; asparagus, beets,
snap peas and blood oranges in spring; and
apricots, corn, okra and eggplant in summer.
D Whenselectingproduce, choosevibrantcolors—
red peppers, yellow squash, orange carrots
and green Brussels sprouts—which make for
a pretty plate that also packs a nutritional
punch. Produce that is rich in color is typically
also rich in vitamin content and flavor.
D To keep veggiesfresh longer, placeherbs, with
stems submerged, in a container of ice water
in the refrigerator; wrap rinsed lettuce leaves
loosely in paper towels and store in a resealable
plastic bag, squeezing out excess air; store
mushrooms in a paper (rather than plastic) bag
and do not wash until ready to use.
DFresh herbs will brighten up almost any dish.
DStore tomatoes at room temperature to keep
their flavor longer.
