This is a traditional Mexican soup made with hominy, or posole. It’s generally made with pork, but we like to add meat from a roasted chicken, and you can make it as spicy as you want. The posole gives it a rich corn flavor.
- 1 tbsp olive oil
- 1/2 onion chopped
- 1 garlic clove minced
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 chopped jalapeno pepper
- 4 cup chicken stock
- 1 8 ounce can posole
- 1 roasted chicken, meat removed and shredded into bite sized pieces
- 2 tbsp lime juice
- 2 tbsp chopped cilantro
- Garnish: sliced radishes, chopped green onions and chopped avocado
Saute the onion in the olive oil over medium heat in a medium stock pot until it becomes translucent but not browned, about 5 minutes. Add the minced garlic and let it cook gently until it becomes fragrant.
Add the oregano, cumin, chili powder and salt and pepper to taste. Sprinkle the jalapeno pepper on top of the mixture, add the chicken stock and posole and stir well.
Add the shredded chicken to the pot and simmer for 20 minutes until flavors have melded.
When ready to eat, stir in lime juice and cilantro.
Serve in broad soup bowls with garnish sprinkled on top and a basket of warm corn tortillas on the side. Our Stony Hill Gewürztraminer is just the wine for this dish!