Jun 12, 2009


Posole (or Pozole) is a soupy Southwestern corn stew made from hominy. From what I can tell there’s no one “right” way to make it and there are thousands of variations on-line. This is a green chili variation I came up with that’s quick and easy to make on a weeknight.

Dinner For One: Posole Verde

I tend to eat mostly vegetarian at home, but this would be great with shredded, cooked, chicken or pork added at the end.

What you’ll need:
2 tablespoons olive oil
½ of a large white onion, chopped
1 clove of garlic, finely chopped
1 jalapeno pepper, stemmed, seeded and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
14 oz. can chicken broth
1 large can (about 28 ounces) white hominy, drained
8 oz. mild tomatillo salsa (canned or jarred is great)
Salt and pepper to taste

Garnishes (use any or all):
Chopped cilantro
Thinly sliced radishes
Thinly sliced cabbage
Finely chopped white onion
Lime wedges

How I made it:
Heat oil in a large pot over medium high heat. Add onion, garlic and jalapeno and cook until onions are translucent. Add spices, stir, and cook for 1 minute.

Add the chicken broth and bring to strong simmer, stirring and scraping up any bits from the bottom of the pot. Add hominy and salsa, bring back to a simmer; reduce heat to low and cook for 10-15 minutes until liquid begins to thicken. Taste and add salt & pepper as needed.

*Be sure to try it topped with the radishes and cabbage (I used the ever-present pre-made coleslaw mix!) – it really rounds out the flavors and adds great crunch to the chewy hominy kernels.

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