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.
Roasted chicken with vermicelli and fresh vegetables & herbs..
Leeks, celery, carrots, garlic, sage, thyme, rosemary, some dried tomatoes that I put up at the end of the summer, tumeric, roasted red pepper, freshly ground caraway and brown mustard seed, S&P, vermicelli, stock/broth and chicken pieces (I’m using inexpensive thighs).
Season the chicken well with S&P and half sharp paprika and brown in a Dutch oven with a little olive oil. Transfer chicken pieces to another skillet and finish in a 400 degree oven (about 15 minutes).
Meanwhile, sauté the vermicelli, mustard/caraway and vegetables in the same Dutch oven until the vegetables soften and the pasta is lightly browned, about 5 minutes.
Add the garlic, herbs, red peppers, turmeric and just enough stock or broth to cover the vegetables. Cook until the vermicelli is just done, about 8 minutes.
Using a slotted spoon, make a nest of pasta on the plate and dress with raw sprouts and microgreens. Place the chicken on top of the pasta and drizzle with a little of the stock and drippings from the chicken pan. Garnish with chopped Italian parsley.