Photo by Jessica Leibowitz
Makes 4 to 6 servings
Hands-on time: 25 minutes
Total preparation time: 30 minutes
Posole is a hearty soup from the Jalisco region of Mexico that is traditionally made with pork and hominy. Hominy is dried corn kernels from which the hulls and germs have been removed. (In its ground form hominy is called grits). Dried hominy takes several hours to cook, so I have opted for the canned version in the interest of time. I have also developed a lighter version with shredded chicken and tomatillo salsa (hence green posole). This dish is ridiculously easy to make and quite satisfying with all the additional garnishes.
2 tablespoons vegetable oil
1 medium onion, finely chopped (about 1 cup)
1 cup bottled green salsa or 1 recipe Mexican Tomatillo Salsa, (recipe follows)
4 cups canned chicken broth or Chicken Stock (see Episode 103)
1 rotisserie chicken, skin and bones discarded and meat shredded
Two 15-ounce cans white hominy, rinsed and drained
Kosher salt and freshly milled black pepper
Garnishes: finely chopped onion, chopped avocado, shredded radishes, chopped cucumbers, shredded napa cabbage, and tortilla chips
Heat the oil in a large saucepan over high heat until hot. Reduce the heat to medium, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the salsa and cook, stirring, for 5 minutes.
Add the chicken broth and simmer, partially covered, for 10 minutes. Add the chicken and hominy and simmer until heated through. Add salt and pepper to taste. To serve: ladle into bowls and let everyone garnish their own portion.
Tomatillo Salsa: Combine 3 large fresh tomatillos, husked, rinsed, and quartered, 4 scallions (white and light green parts), coarsely chopped (about 1/2 cup), 1/3 cup coarsely chopped cilantro (stems and all), 2 tablespoons vegetable oil, 1 tablespoon fresh lime juice, 1/2 jalapeno or 1 Serrano chile, seeds removed, if desired, 1 small garlic clove, minced (3/4 teaspoon) in a food processor and pulse until the ingredients are almost smooth with a few small chunks. Add kosher salt and freshly milled black pepper to taste. Cover and refrigerate until ready to serve. Makes a scant 1 cup.