Roasted Chicken Posole Soup
Achiote roasted chicken, homemade chicken stock, posole corn, yellow onions, fresh chile peppers, smoked chile powder, lime and vermicelli.
Roasted Chicken Posole Soup
Soak 1 1/2 cups dried posole overnight in cool, filtered water. Drain and put into a Dutch oven with 1 quart homemade chicken stock. Cover and simmer 2 hours, stirring occasionally.
Add 1 yellow onion, chopped, 1 clove garlic, minced, 1 large jalapeño, chopped, and a cup of mild red, yellow and orange peppers cut into varying shapes and sizes.
Add leftover roast chicken (skin removed) cut into large chunks 1 teaspoon smoked chile powder and 1 tablespoon toasted cumin seed and simmer until posole is tender, about 1 hour. Add additional chicken stock as needed.
Add crumbled saffron and cooked and drained vermicelli and simmer another 5 minutes.
Ladle into bowls and serve with fresh lime and/or wedges of avocado.
