Easy Weeknight Posole
Oh Posole, how yummy art thou? I remember the first time I tried Posole, it was immediate love for this dish!
A friend had invited me over to show me how to make this wonderful soup from his home country. I am always open to learning new recipes and absolutely love Mexican food so, of course, I said yes!
I was never much of a fan of hominy but after sampling this dish my mind was changed. I had never had a soup quite like this! A warm flavorful broth perfectly seasoned with an earthy chili base, onions, garlic and aromatic spices then topped with a bit crisp cabbage, fresh cilantro, cheese and crumbled crunchy corn tortilla. And the squeeze of fresh lime sent it over the top!
Since this is one of those dishes that can typically take a good portion of the day to make, I decided to create a quicker version, without sacrificing taste, so that it could be enjoyed more often.
I make up a batch of Mexican Adobo Sauce to keep on hand and use this for the chili base of this soup. I also keep packages of pulled pork and pulled chicken in the freezer for quick meals, like this soup. For pork recipe Taco Tuesday! and chicken Crock-Pot Roasted Chicken check out these links.
Rotisserie chicken or pork carnitas from your local grocery store will work as well. Be careful with the salt though, you probably will need to omit the salt from this recipe or season to taste once recipe is ready to serve.
Easy Weeknight Posole:
- 1 small onion, julienne
- 1 large clove garlic, minced
- olive oil
- 2 cups cooked pulled pork or chicken
- 1 cup Homemade Mexican adobo sauce (Mexican Adobo Sauce)
- 4 cups good quality chicken broth
- 1-25 ounce can hominy, drained and rinsed
- 1 bay leaf
- 1/2 teaspoon ground cumin
- 1/2 teaspoon mexican oregano
- 1/4 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper to taste
- chopped cabbage
- fresh cilantro, torn
- cojita cheese, crumbled (or your favorite cheese)
- crunchy tortilla strips, or crumbled tortilla chips
- fresh lime wedges
In a pan, over medium heat, cook onion and garlic in olive oil until tender and translucent. do not brown. Add cooked pork/chicken and adobo sauce, cook about 3-4 minutes, stirring occasionally. Add broth, hominy and seasonings, stir to combine. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes, stirring as needed.
Ladle soup into bowls. Top with cabbage, cilantro, cheese and tortilla strips. Squeeze with fresh lime wedge.