Sous Vide Chicken Posole

Pozole, a Mexican soup made with hominy, is one of our favorite dishes. This sous vide chicken posole is time consuming, but the complex flavor profile is totally worth the wait.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 01:20

Recipe Time: 06:00

Temperature : 150F / 65.6C

Ingredients

• 1 (4-pound) whole chicken, trussed
• 6 cups water
• 4 cups diced white onion
• 2 cups diced carrots
• 2 cups diced celery
• Kosher salt and freshly ground black pepper
• 1 tablespoon canola oil
• 1 poblano pepper, seeded and finely diced
• 1/4 cup tomato paste
• 3 tablespoons ancho chili powder
• 4 cloves garlic, minced
• 1 tablespoon dried Mexican oregano
• 36 ounces canned white hominy, drained
• Limes, radishes, and fresh cilantro for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 150°F (65°C).
2. Combine the chicken, water, 2 cups onion, carrots, and celery. Season with salt and pepper. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 6 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the chicken submerged.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Carefully remove the chicken from the bag. Strain the cooking liquid through a fine-mesh strainer into a large bowl. Discard vegetable solids.
2. Let the chicken cool for at least 20 minutes. Remove and shred the meat. Discard bones.
3. Heat canola oil in a stock pot or Dutch oven over medium heat. When the oil is shimmering, add the remaining 2 cups onion and poblano pepper. Cook, stirring frequently, until soft, about 5 minutes.
4. Add garlic, tomato paste, chili powder, and oregano and cook for 5 minutes. Add the hominy and reserved chicken cooking liquid. Bring to a simmer, and continue to cook for 30 minutes.
5. Stir in the the shredded chicken and season with salt and pepper. Transfer to bowls and garnish with limes, radishes, and cilantro. Serve.