Posole

Name: Posole
Yield: makes 6 to 8 servings
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

January 24, 2012

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.

Recipe notes

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