Posole (sometimes spelled Pozole) is a traditional Mexican Stew that combines pork, ground chiles and hominy. Posole Rojo (red) has a base of ground red chiles and tomato, while Posole Verde (green) has a base of green chiles and tomatillos. My Posole is a quick and easy version utilizing ground chili powder and canned chiles in place of the ground chiles. Posole is all about the toppings, so have a good assortment available for topping off each bowl and adding texture and color.
To make this #dinnerdoneby9am I prepare the Posole in the morning, without adding the lime and cilantro, and prep all the toppings (other than the avocado). Then refrigerate all day, reheat just before serving, and then add the lime and cilantro when serving.
-1 Tbsp vegetable or canola oil
-1 onion, diced
-3 cloves garlic, minced
-6 cups chicken broth
-1 (6 oz) can tomato paste
-1 (4 oz) can diced green chiles
-1 Tbsp chili powder
-1 Tbsp sugar
-1 tsp oregano
-1 tsp smoked paprika
-1/2 tsp cumin
-1/2 tsp black pepper
-1/4 tsp cayenne
-2 (15 oz) can hominy, drained
-3 c cooked, shredded chicken or pork (I used chicken and cooked it this way)
-juice of 1 lime
-1/2 bunch cilantro, chopped
-desired toppings; sour cream, cotija cheese, hot sauce, cilantro, lime wedges, shredded red cabbage, sliced radishes, sliced scallions and/ or avocado chunks
Heat oil in medium pot over medium heat. Add onion, saute 5 minutes. Add garlic, saute 1 additional minute. Add broth through chicken, bring to a low boil, reduce heat and simmer 15 minutes. Remove from heat, stir in lime juice and cilantro and serve with desired toppings.
