Chicken Posole with Split Farro

Recipe by Brooke Lucy for Bluebird Grain Farms

Posole is a delicious, hearty soup that can serve as a full meal unto itself. The split emmer farro’s light texture and quick cooking time is a perfect pair with the traditional hominy in this recipe.

Ingredients:

2 cups yellow onion, minced

1/4 cup vegetable oil

1 teaspoon garlic, minced

2 teaspoons of Mexican oregano

1 tablespoon of ground cumin

2 tablespoons Mexican chile powder

1 teaspoon jalapeno chili, chopped

1/2 cup split emmer farro

2 quarts of chicken stock

16 oz. chopped roasted tomatoes with juice

10 to 16 oz. can of white hominy, drained (I prefer using traditional dried posole when it is available! I have found that cans of imported hominy vary greatly in sizes, I normally use the larger size of can that you can find in the grocery store)

1 whole roasted or rotisserie chicken, meat removed and shredded

salt to taste

Top with sliced avocado, fresh cilantro, and fresh lime

Method:

In a medium size stock pot, saute yellow onion in vegetable oil until onions are translucent (about 8 minutes). Add garlic, oregano, cumin, chile powder, and jalapeno. Continue sauteing until spices are thoroughly blended with onion. Add split farro, chicken stock, tomatoes, hominy, and shredded chicken meat. Add salt to taste. Bring to a boil. Reduce heat and simmer for 30 to 40 minutes. Turn heat off. Serve and top with fresh avocado, cilantro and fresh lime juice.