As someone who has indeed judged many a book by its cover when browsing bookstores, it’s kind of ironic that I’m asking you to look beyond the pictures of my purple posole stew, and take my word for it on the taste. (It’s not like I don’t ever read the backs of and then buy ugly-covered books, and I always read the backs of attractively covered books before actually buying them). But, near non sequitur aside, almost none of the pictures I took while making this dish, and none of the pictures of the finished product were very attractive. At all. The taste, however, was wonderful. I wanted to make use of the gorgeous purple posole I got a few weeks ago from Whole Foods, but wasn’t really thinking about how a stew that is kind of brownish would really look nicer with light-colored posole than it would with purple. Oh well. It was still cool eating purple posole. (Those of you who have been reading my blog for a while are familiar with my affinity for purple things).
Below is the only attractive picture I took during the whole process – all the vegetables before I added the chicken, broth and water. Drink it in, in all its beauty, because the next picture will be the not-so-great looking finished product.
Posole and Chicken Stew
1 lb skinless chicken thighs, cut into ~ 1/2 inch cubes
2 cups chicken or vegetable broth
5 c water
12 oz dried posole (use a light color, unless you’re fascinated by purple)
3 c onion, chopped
1 bell pepper, chopped
2 poblano chilies, chopped
3 dried chipotle chilies, seeds removed and chopped
4 cloves garlic, minced
2 tsp cumin
1 tsp salt
Soak the posole in water overnight. Combine all ingredients in a large stockpot, and bring to a boil. Reduce heat, and simmer until posole is tender (around 2 and 1/2 hours).