Chicken & Posole Verde
1 cup dried anasazi beans (somewhere between a pinto and kidney bean)
1 cup dried posole
1 bulb garlic, cut in half, not peeled
2 onions, peeled and roughly chopped
10 tomatillos, husked, rinsed and quartered
2 pasilla chilies, seeded and roughly chopped
1 jalapeno, seeded and roughly chopped
4 cloves garlic, smashed
2 tbs olive oil
2 cups chicken stock
1 tbs white wine vinegar
1 lime, juiced
1 tsp ground cumin
1-2 tsp cholula or mexican hot sauce
2 chicken breasts, cut into 1/2-inch cubes
1/4 cup chopped cilantro
for garnish: cilantro, sour cream, avocado, green cabbage
soak beans and posole 4 hours or overnight and drain. in separate pots, cover beans and posole with water and add 1/2 garlic bulb and 1/2 onion to each. cook until tender, drain and set aside.
preheat oven to 350 degrees F. on a sheet pan, combine tomatillos, one onion, chilies, garlic and olive oil and toss to coat. roast until softened and a little charred, about 40 minutes. cool completely. in a blender or food processor, puree roasted vegetables until smooth.
in a large pot, combine pureed tomatillo sauce, chicken stock, vinegar, lime juice, cumin and cholula. add chicken, cooked beans and posole. bring to a simmer and cook until chicken is done. stir in cilantro and serve with optional garnishes of more cilantro, sour cream, diced avocado and shredded cabbage. enjoy!