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 information
Yield
makes 6 to 8 servings
Ingredients
For the Soup
For the Toppings
Preparation
Step 1
COOK the onion in the oil in a soup pot over medium heat until soft and lightly browned, about 5 minutes.
Step 2
STIR in the remaining soup ingredients along with 2 cups water and simmer for about 30 minutes.
Step 3
PASS bowls of garnishes at the table for everyone to help themselves.
