POSOLE

Posole image

Posole (pronounced poh-SO-lay), a Mexican soup adopted by northern New Mexico, is all about the hominy-bloated corn kernels softened with an alkali. Purists will cook their own from dried corn, but canned hominy is a terrific pantry staple for making a quick soup. Pork is the traditional meat for posole, but we like it with cheater chicken and beef as well. Serve posole in big bowls with a side of thinly shredded cabbage, diced onions, chopped tomato, a crisp tostado to crumble in the soup, and a lime wedge. Punch it up with a little hot sauce. Every time we make a batch, Min always says we should make this more often.

Yield makes 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 large onion, chopped
2 tablespoons vegetable oil
3 cups chopped leftover cheater meat like pork shoulder, beef brisket, chuck, or chicken
One 28-ounce can diced tomatoes
Two 14 1/2-ounce cans chicken broth
One 30-ounce can white or yellow hominy, drained
1 tablespoon chili powder
Lime wedges, shredded cabbage, chopped onion, sprigs of fresh cilantro, avocado slices, and crumbled fried corn tortillas

Steps:

COOK the onion in the oil in a soup pot over medium heat until soft and lightly browned, about 5 minutes.
STIR in the remaining soup ingredients along with 2 cups water and simmer for about 30 minutes.
PASS bowls of garnishes at the table for everyone to help themselves.

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