This year again, a Xmas meal I make every now and then: Green Chicken (or Pork) Stew. It’s a chicken (or pork) posole made with the following ingredients:
Cooked and cubed chicken or pork. Most folks would probably go with boned and skinned chicken breasts for the chicken, but that’d be a mistake. Use chicken breasts, if you must, but cook them skin on, bone in. Chicken thighs would be even tastier. Bone ’em when you cube ’em. Whether using pork or chicken, be sure to season the meat with salt, pepper, and freshly ground cumin seed (use a coffee mill or a mortar and pestle).
Sauteed chopped onions and minced garlic (use ghee or the rendered fats from the chicken or pork).
Green enchilada sauce and chopped green chiles (your choice of green chiles; everyday Xmas Stew can be fine with the canned stuff)
Condensed chicken or mushroom soup
Cannellini beans
WHITE hominy
A can of Rotels™
Dump the prepared ingredients in a crockpot on low for six or more hours. Served with baked corn tortillas, either whole or cut into wedges before baking.
You notice I have not mentioned amounts. That’s because it all depends on how much you want to make and how many you intend to feed, as well as how meaty/beany/corny/spicy you find you prefer.
Baked corn tortillas: Brush corn tortillas lightly with ghee, coconut oil or [BEST!] bacon grease. Place on middle rack in oven and bake at 375°F for about eight minutes. Ovens vary, so watch it and mod the time to suit your oven. If baking wedges, place them on a cookie sheet and bake at 375°F for about seven to nine minutes–again, watching them. Could be ten for either, depending on your oven, etc.
BTW, this year, Xmas Stew is based around five nice, thick, fatty (well nice fat on one edge of each) pork chops. Yum. All cooked ahead of time, and stored, ready for plopping in the pot Xmas Eve day. There will be plenty left over for Xmas Day. 🙂