Sous Vide Chicken Posole

Ingredients for 8

• 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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 150°F (65°C).

• Step 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

• Step 0

  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.

• Step 1

  Let the chicken cool for at least 20 minutes. Remove and shred the meat. Discard bones.

• Step 2

  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.

• Step 3

  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.

• Step 4

  Stir in the the shredded chicken and season with salt and pepper. Transfer to bowls and garnish with limes, radishes, and cilantro. Serve.

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