Warm My Chilly Bones Chicken Posole

1 lb dried posole 

For the soup:

1 tbsp olive oil

1 onion, chopped

2 cloves of garlic, chopped

2 peppers, roasted, seeded and peeled (I used Hatch Green chiles because I had some, but you could also use Anaheim or Poblano peppers)

Oregano, 2 tbsps dried or 1 tbsp fresh

2 tbsp cumin

Salt and pepper

Shredded chicken from a 3-4 lb bird

4 tomatoes, peeled, seeded and chopped

Prepared posole

10 cups chicken broth



For garnish: 

½ bunch of cilantro chopped

¼ cup of cabbage, chopped



To prepare the posole: 

Place the posole in a bowl and cover with water. Soak overnight. Drain the posole. Place it in a saucepan with fresh water to cover generously. Add 1/2 onion, bring to a simmer, cover partially and cook at a gentle simmer until the corn kernels are tender, 2 to 3 hours; many will split open. Season with salt and cool in the liquid. Drain the posole. This step can be done the day before.



To prepare the broth: 

You can do make the broth a few days in advance. Place the chicken in a large stock pot with the vegetables and fill the pot with water, just enough to cover. You don?t want to add too much water or your broth will have a weak flavor. Add the bay leaf(ves) and thyme.



Bring the chicken to a boil and then lower the temperature to simmer. Cook for about an hour and a half. You?ll know it is done when the chicken almost falls off the bone when you try to handle it.



Remove the chicken and set on a plate to the side to cool. Skim any fat off the top of the broth. Pour the broth into another bowl or pot through a strainer, removing the vegetables and herbs. Set the broth to the side.



Remove the meat from the chicken. Discard the skin and bones.



To make the soup:

Heat the olive oil in a stock pot. Add the onions, garlic and peppers and sauté until the onions are just tender. Add the oregano, cumin, salt and pepper to coat the vegetables.



Add the remaining ingredients and then cover with chicken broth, about 10 cups. Bring the mixture to a boil, then lower the heat to simmer. Cook for about 30 minutes to let the flavors meld and warm through.