- 1 (2-pound) bag nixtamal*
- 6 quarts plus 1 cup water (divided)
- 6 chicken breast halves (about 4 pounds)
- 6 1/2 teaspoons salt (divided)
- 1 pound poblano chiles (about 4 medium)
- 1 bunch fresh cilantro
- 2 medium onions (divided)
- 4 cloves garlic, peeled
- 1 head iceberg lettuce, shredded
- 6 serrano chiles, sliced (see note)
- 4 to 6 limes, cut into wedges
- 1/4 cup or more dried oregano
- 1 package whole crisp corn tortillas (used for tostadas)
- Place the nixtamal in a colander and rinse thoroughly. Pour it into a large Dutch
oven or a heavy lidded pot, add 16 cups (4 quarts) water and bring to a boil. Boil
gently, loosely covered, 2 hours, or until tender. Do not allow the mixture to boil
dry. Enough water should remain at the end of the cooking time to keep the nixtamal moist.
- Meanwhile, place chicken in a heavy lidded pot with 8 cups (2 quarts) water and
2 teaspoons salt. Bring it to a boil, reduce the heat, cover and simmer for 1 hour.
- Strain and measure the broth, adding water if necessary to equal 8 cups. Shred
the meat, discarding the skin and bones. Set aside the broth and the chicken.
- When the nixtamal is tender, remove it to a bowl. Wash the pot, then return the
cooked nixtamal to the pot.
- Wash the poblano chiles and discard the stems and seeds. Cut into chunks. Wash
the cilantro and cut off the tips of the stems. Place the chiles and cilantro in
a blender jar and add 1 cup water. Blend until thoroughly pureed.
- Slice 1 onion.
- To the nixtamal add the chile-cilantro puree, the chicken broth, the sliced onion,
the garlic cloves and 41/2 teaspoons salt. Stir to combine. Bring to a boil, reduce the heat and simmer, covered, 30 minutes.
- Add the chicken and cook 15 more minutes.
- Dice the remaining onion and place it in a small bowl. Arrange the lettuce, serrano
chiles, lime wedges and oregano in separate bowls, and the crisp tortillas in a basket or bowl.
- To serve, ladle the posole into large soup bowls and add lettuce, chile slices,
lime juice and oregano as desired, with tortillas to accompany.
Yield: 10 servings
* Nixtamal is cooked and softened dried corn.
Per serving: calories: 523; protein: 28 grams; total fat: 8 grams; saturated
fat: 1 gram; cholesterol: 44 mg; sodium: 1,608 mg; carbohydrate: 88 grams; dietary
fiber: 13 grams
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