This is beautiful soup. It’s fresh, it’s healthy, it uses winter vegetables straight from the garden and it’s the perfect foil for rich tasting Rooster meat. When you hatch chickens, roosters are inevitable. While not a roasting bird, they are fabulous cooked low and slow. Though not a traditional ingredient in Posole/Pozole(po-soh-lay), I think rooster meat is an excellent stand in for pork in this dish. Posole actually has no set recipe and is very regional in Mexico- so I’m sure a rooster has made it into the pot before.

Mexican food is a long abiding passion for me. Yes, I’m having affair with the tremendously diverse and wonderful food that is known generically north of the border as ‘Mexican food’. Rick Bayless (whom I have a serious crush on) has had a decades long affair with the tastes and traditions of Mexican cuisine. For good reason. Buy his cookbooks and be prepared to experience a delicious revelation.

I should really call this a riff on Posole because I did substitute local,organic corn for the traditional hominy corn in this recipe (only available in BPA lined cans in my area). It’s still wonderful with out it and the traditional flavours are very forward and present. I promise you this soup will become a favourite. It’s one of mine.

Feeds 6 people
Serve with excellent bread or we enjoy simple cheese quesadillas made with corn tortillas
This Soup is made in two simple parts
I do this over 24 hrs. So Step 1- right before bed, in the fridge the next morning for dinner that night.

Step 1: Prep time – 10 mins , Active cook time – 8hrs
Use a slow cooker(my preference) or large heavy bottomed pot

- 3 1/2lb chicken or rooster if you have
- 1 medium sized yellow onion rough chopped
- 1 1/2 teaspoons fresh ground cumin seeds or good quality ground
- 1/2 whole star anise-this spice combined with onion creates magical depth not a licorice flavour – muy importante!!!
- 6 whole peppercorns
- 8 cups of water
- 2 teaspoons of sea salt
- 2 large cloves of garlic smashed

1. In the bottom of a large slow cooker or large heavy bottomed pot stir the spices, onion and garlic together.
2. Place the chicken breast side down on top of the spice mixture.
3. Pour the water over the chicken.

Make sure your lid is placed snugly on your pot or slow cooker.

Simmer on low for 8hrs – don’t skimp on the time or the temp. This soup is a reward for patience because of the rich flavour that is developed. Separate the chicken, the resulting stock and place them into the fridge to chill.

Chill for at least 4 hrs or until the fat separates from the stock. Skim the fat off the stock. Shred the meat off the chicken and discard the skin (or eat it). This is a task for your hands!

Step 2 : Prep time- 15 min, Active Cook time- 1 hr
- 2 tablespoons of olive oil
- 2 cups yellow onion diced (1 large yellow onion)
- 3 large cloves of garlic minced
- 1 cup carrots cut into thin half moons (3 carrots)
- 2 cups chopped Kale (1 bunch)
- 1 1/2 cups frozen organic corn
- 1 tablespoon quality dried oregano
- 1 1/2 teaspoon fresh ground cumin seeds or quality ground
- 1/2 to 1 teaspoon of sea salt

Garnish
- small bunch of radish – thinly sliced
- 1/2 purple or green cabbage thinly sliced
- 1 small bunch of cilantro chopped fine
- lime wedges
- jalapeno diced *optional

1. In a large pot on med heat add in the olive oil and onion and cook till the onion is translucent.
2. Add in the carrots and garlic and cook stirring often for 10 minutes.
3. Then add in the shredded chicken, skimmed stock and simmer covered for 20 ish minutes till steaming hot.
4. Add in the kale and simmer for another 10 minutes.
5. Add in the corn, cumin and oregano and simmer for another 10 minutes.
6. Add the salt to your taste.
7. Serve immediately with a generous amount of sliced cabbage, chopped cilantro and thin sliced radishes with a squeeze of lime. Sprinkle with diced jalapenos if you wish. This freezes well and is even more delicious the next day….. if there is any left.