Green Chile Posole with Quail

When you shoot lots of game birds, you get to eat lots of game birds. This is a twist on a New Mexican staple,  Posole, a hearty and comforting soup which is a personal favorite. I am guessing it will become a favorite of yours as well.  

 
SERVINGS: 4 - 8

INGREDIENTS
 - 4 cups canned whole hominy (1 - 29oz can); (or use 1 1/2 cups dried hominy, soaked in water overnight)
 - 1 teaspoon black peppercorns
 - 1 teaspoon cumin seeds
 - 1 teaspoon coriander seeds
 - 2 tablespoons vegetable oil
   -- or use reserved fat renderings from 3 or 4 strips of bacon which you use to make bacon bits
 - 1 1/4 pounds quail (quail, pheasant, or chicken if you must)
 - 1 medium onion, chopped (about 1 cup)
 - 4 medium cloves garlic, minced (about 4 teaspoons)
 - 1 Chipotle medium/fine chop (1-4 spoons of adobo sauce to taste)
 - 1 cup Hatch (New Mexico green) chili peppers, stemmed, seeded and coarsely chopped
 - 4 cups homemade or no-salt-added chicken broth
 - Kosher salt to taste
 - Freshly ground black pepper to taste
 - Garnish with some shredded cheddar blend, Monterrey Jack, crumbled Queso Fresco or Cotija, a few chopped green onions, freshly made bacon bits and maybe some Pork Carnitas if you happen so have some... 

You will need a 6 quart Dutch Oven with a tight fitting lid.

DIRECTIONS
If using canned hominy, pour it into a colander, rinse it with water and allow it to drain. If using dried hominy, place it in a 6-quart pot and cover with water by 3 inches. Bring the water to a boil, then reduce the heat and cook for about 2 hours, adjusting the heat to keep the water barely bubbling around the edges and adding water as needed. The hominy is done when the kernels have softened and begun to burst.

Preheat your oven to 225 F as you prep your vegetables, make bacon bits, trim meat, and so on. 

Carefully heat the peppercorns, cumin seeds and coriander seeds in a small skillet over medium heat, stirring frequently and watching carefully to prevent burning. When the mixture is fragrant and lightly browned, after 1 to 2 minutes, transfer it to a spice grinder and grind into a coarse powder. If you must, use pre-ground spices and toast with care.

From here on out, you will be using your Dutch Oven.

Make some homemade bacon bits using 3 or 4 strips of bacon chopped and rendered. Reserve the fat, and add oil as needed in a large stock pot over medium-high heat. When the oil is hot, add the quail pieces in batches and cook on all sides until browned, transferring the finished pieces to a plate or bowl as you go.

When all the quail has browned, add the onion to the stock pot. Once onions have picked up color and begun to become translucent about 5 minutes. Add garlic, and chilies and heat until fragrant, 1 to 2 minutes. Add the ground spices, your quail, pheasant or chicken pieces (along with any accumulated juices); cook for 1 minute, to heat through and to make the spices fragrant. 

Add the broth and bring the broth to a boil, then reduce the heat so that the liquid is barely bubbling around the edges. Now add your hominy, and bring back to a gentle simmer. Place in your oven at 225 F with tight fitting lid and cook for two or three hours. Check every 90 minutes to be sure you aren't losing too much liquid. If so just add some water as needed. The soup is done when the hominy is completely cooked through.

Taste, and season with salt and pepper as needed. Garnish with some shredded cheddar blend, Monterrey Jack, crumbled Queso Fresco or Cotija, a few chopped green onions, freshly made bacon bits and maybe some Pork Carnitas if you happen so have some. Serve with warmed, lightly toasted, fresh tortillas on the side.