March 24, 2017

Chicken Posole with Split Farro

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6 people
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.


  • 2 cups yellow onion minced
  • 1/4 cup vegetable oil
  • 1 teaspoon garlic minced
  • 2 teaspoons Mexican oregano
  • 1 tablespoon ground cumin
  • 2 tablespoons Mexican chili powder
  • 1 teaspoon jalapeno chili chopped
  • 1/2 cup Bluebird Split Emmer Farro
  • 2 quarts chicken stock
  • 16 ounces roasted tomatoes chopped with juices
  • 10-16 ounce can 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 and pepper to taste
Optional Toppings
  • sliced avocado, fresh cilantro and fresh lime


  • 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.