Our trip to Sayulita Mexico was fantastic, and we enjoyed eating somewhere different each night. One night, this little family restaurant called "Antonia's" was open (the only night it was open the week we were there!), so we stopped in, and I ordered posole with chicken. It was fantastic. Brothy but filling, it was spicy but cooling with all the green garnishes.
For me, cooking is recreation, so of course I set out to recreate this fantastic meal. Thankfully, hominy is readily available in southern California, and I was able to find the Mexican oregano as well. I used this recipe for guidance but did it with chicken instead...
My new favorite way is to do a whole chicken on the grill "beer can" style. I had never done it before but someone left a case of bad beer at our house, and I thought it might be a good way to get thru it!
So here's my process:
+ 3 quarts chicken broth/stock (homemade is best - use the chicken from the beer can chicken to
make it for next time)
+ 1 - 2 cans (29 oz) hominy, drained and rinsed
+ 1 - 2 tbsp Mexican/whole oregano
+ 1 tsp cumin
+ 1 bay leaf
+ 1 -2 chicken breasts, shredded (beer can chicken is so juicy - you have to try it!!)
+ dried chile pods (like in the recipe I mentioned above)
If making the chicken:
Preheat grill on medium/high to reach an internal temp of 350 degrees. I like to insert a drip pan under the grate of the grill in the area where I will place the chicken. You'll need indirect heat, so choose one side or center. I like to use the center because it then gets cooked evenly from both sides.
Remove giblets, etc and rinse inside of chicken. Blot dry and season all over, inside and out, with olive oil, salt, pepper and whatever seasoning you like (everything is good!). Crack a beer and pour out (into sink or mouth) half. Peal and smash a clove of garlic and drop into beer can.
Turn off gas on one side or center of grill to create an area of indirect heat. I like to use the middle for the chicken. Gently slide chicken (legs end down) over the beer can and carefully place on grill with spatula. Grill for about an hour and check internal temp at the thickest part of the thigh. If necessary, continue cooking until temp reaches 165 minimum.
Let rest for minimum 10 minutes and then carve, taking care to reserve any juices that escape.
Follow the directions in the recipe above to make the red chile concentrate. I used all guajillo pods, and they smelled SUPER spicy so I used about half the amount suggested. I added all of the concentrate to the soup, and it was the perfect amount of spice.
In the meantime, bring the stock to a simmer, adding oregano (tear up a bit before adding), cumin, bay leaf, hominy, and reserved juice from the chicken. Taste and season with salt if necessary. Strain in red concentrate and allow to simmer, mostly covered, for an hour or more.
As with most soups, it's best to let the soup rest overnight before serving. The flavors meld and mature and makes the soup extra delicious.