Fatboy Chicken Posole for 100? No problem!

Another Second Saturday meal is in the books, and once again soup was on. I did my take on a Chicken Posole, complete with a slow-roasted sofrito and the worst chili burn I have ever had the misfortune of experiencing. Word of advice, if working on seeding dozens of hot chilis, do yourself a favor and wear gloves. We were all out of gloves in my size and I decided it wasn't too big a deal. I speant 6 hours regretting that decision.

Once again Shirley, Leo, and Dave were on hand to help with pouring soup for 100 containers, and getting the rest of the meals put together for folks to take with them.

16oz containers of soup lined up and waiting for lidsFatBoy Chicken Posole

My variation on a traditional Mexican soup. Great flavor, and a nice hearty soup.

YIELD

200 Cups

ACTIVE TIME

2 Hours

TOTAL TIME

5 Hours

INGREDIENTS

Sofrito
- 6 Green Bell Peppers
- 6 Red Bell Peppers
- 5 lb Onions
- 5 Heads Garlic
- 10 Serrano Chilis
- 3 cans (15oz) Tomatoes
- Chicken
  - 12 lb Chicken, roasted and boned if required
  - 19 lb Canned Hominy (3 #10 cans)
  - 28 quart Water
  - Salt
  - Pepper
  - Chili Powder
  - Garlic Powder

INSTRUCTIONS

Sofrito
1. Cut and seed peppers
2. Peel and quarter onions
3. Peel garlic
4. Run all veggies through food processor or blender until smooth enough to pour
5. Place in large pot and bring to boil
6. Add 3 cans tomatoes
7. Reduce heat and simmer for 1 Hour
chicken
1. Pat chicken pieces dry
2. Dip in Orange juice
3. Sprinkle with Garlic Powder, salt, and pepper until coated on all sides
4. Let rest for 10-15 minutes before cooking
5. Roast in 350 degree oven for 12 minutes/lb
Soup
1. Add water to pot
2. Add hominy and chicken
3. Bring water to boil
4. Add Sofrito mixture
5. Reduce heat and allow to simmer until hominy splits open in pot
6. Serve and enjoy