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Mazzocco Zinfandel - 2007 Dry Creek Valley and Speedy Chicken Posole with Avocado and Lime

Presented by: Max and Kent Girard

Speedy Chicken Posole with Avocado and Lime

Serves 4 to 5: Time 45 minutes

This dish, using canned hominy, takes a fraction of the time needed for regular posole. Serve with warm corn tortillas

3 large poblano chiles (1 lb total)
6 garlic cloves
1 large onion
2 cans (14 1/2 oz each) white hominy
1 1/2 lbs boned, skinned chicken thighs
1/2 tsp kosher salt
2 tsp dried Mexican Oregano*, divided
2 tbsp olive oil
3 cups reduced-sodium chicken broth
3 tbsp ground red New Mexico chiles*

Garnishes: sliced avocado, lime wedges, cilantro sprigs, and sour cream

1. Preheat broiler. when hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.

2. Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside.

Drain hominy; set aside.

3 Cut chicken into 1-to-1 1/2-in chunks and sprinkle with salt and 1 tsp oregano. Heat oil in 5-6o 6-qt pan over high heat. Brown half the chken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.

4. Reduce heat to medium-high. Add onion mixture and remaining 1 tsp oregano to pan and saute until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.

5. Add broth, hominy, and chken to pan. Cover and bring to a boil, then recude heat and simmer to blend flavors, 10 minutes.

6. Remove stems, skins and seeds from poblanos and discard; chop poblanos.

7. Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.

* Find Mexican oregano at well-stocked grocery stores; along with ground red New meexico chiles (or go online wholespice.com)