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Honey Roasted Chicken and Posole

A delicious and hearty, sweet and savory meal to keep you warm this winter.

 ½ cup orange juice

½ cup Colorado Hemp Honey 

1 tablespoon ground cumin

Salt and freshly ground black pepper

1 3-pound chicken, giblets and excess fat removed

 

PREPARATION

 Preheat oven to 400 degrees. Whisk orange juice, honey, cumin, salt and pepper in bowl. Place chicken in nonstick roasting pan, and spoon liquid over chicken. Place chicken in oven, legs first, and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat four times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit.  After 50 minutes of roasting, insert a thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time.

 

 

 

4 cups chicken broth

1 25-ounce can white hominy, rinsed and drained

2 cups shredded honey roasted chicken

 

PREPARATION

 

Add shredded chicken to broth with hominy. Bring to a simmer. Season with salt and pepper; serve with tortilla chips, lime wedges, cilantro leaves, sliced radish, diced pepper, cotija cheese, and avocado.



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