3 lbs meat from a rotisserie chicken cut into 8 pieces
4 new mexico chiles green stemmed halved seeded
1 lb regular corn frozen drained
2 tablespoons garlic minced
2 bell peppers green stemmed halved seeded
1 tablespoon ground coriander
1 tablespoon ground cumin
10 servings lime wedges chopped
5 teaspoons salt
4 serrano chiles stemmed halved seeded
28 oz tomatillos whole drained roughly chopped canned
2 large onions yellow chopped
24 oz posole drained canned
24 oz posole drained canned
Equipment
oven
pot
sieve
baking pan
Directions
Put chicken in a large pot with bay leaves, peppercorns, and 2 tsp. salt.
Add water to cover chicken by 2 inches. Bring to a boil over high heat, then reduce heat to a simmer and cook, adding water as needed to keep chicken covered, until chicken is cooked through, 35 to 45 minutes.
Remove chicken from pot and let cool.
Pour broth through a strainer and reserve; discard spices. When broth is cooled, skim off as much fat as you can.
Preheat oven to 40
Spread corn in a baking pan and roast until it begins to turn bronze, 15 to 20 minutes.
Remove from oven and let cool.
Reset oven heat to broil. Arrange peppers and chiles, cut side down, in 2 baking pans and broil 4 to 5 inches from the heat until skins are black, 5 to 8 minutes (remove each as it blackens).
Let cool, then peel and coarsely chop.
Heat canola oil in a large pot over medium-high heat.
Add onions, garlic, spices, and remaining 3 tsp. salt and cook, stirring, until onions are translucent, 4 minutes.
Add peppers, chiles, and corn and cook 3 minutes.
Add posole, beans, tomatillos, and 7 cups of reserved cooking broth; freeze remaining broth for later use. Bring stew to a boil, then reduce heat to a simmer and cook 10 minutes.
When chicken is cool enough to handle, remove skin and discard. Use 2 forks to shred meat off bone.
Add meat to pot and simmer until chicken is warmed through, about 10 minutes.
Serve topped with lime wedges, cilantro leaves, and tortilla chips.
