Well, it feels like winter in the southwest. That is a thing to be celebrated, here in the land of two seasons: Summer and Christmas, as Ricky always says. So last night we made the aforementioned posole and it was so, so good. I'm all about soup; I usually plan at least two soups in the weekly menu during the fall and winter months.
This was kind of an experiment. I've never made posole, and Ricky grew up with it but wasn't sure how to make it exactly. I think it was a success. All the flavors were subtle, but present.
1/2 onion, chopped
1 tsp minced garlic
14 oz red chile puree (I used mild)
stock of some sort-I used homemade turkey stock, since it's taken over my freezer. But chicken stock or bouillon would work too. About four cups.
shredded, cooked pork (or chicken, or no meat if you prefer)-about 2 cups
salt and pepper to taste
1/2 of those huge cans of hominy-about 6 cups I think
toppings: limes, radishes, cabbage, onion, oregano
In a large soup pot, saute onion and garlic in olive oil. When onion is translucent, add red chile puree and stock, stir and let simmer for a few minutes. Add hominy and shredded pork or chicken. Stir and let simmer some mo'. While it simmers, cut up some limes, radishes, and more onion if you like it fresh, and shred some cabbage (or buy a bag of cole slaw mix to save time). Cut some rolls in half, brush with olive oil, and broil for a few minutes until they're toasted. Add salt and pepper as needed to soup.
To serve: ladle soup into bowls, squeeze some fresh lime into soup, top with radishes, cabbage, onion and oregano as desired. Eat with yummy bread.
Kiddos may enjoy a similar soup sans the red chile if they're like Nicky, who is very suspicious of anything remotely spicy (even toothpaste).
Happy soup weather!