Top | Soups
(recipe, Caroline Cummins)
Posole (or pozole) is nothing more than lime-treated dried corn; when ground, it's the basis for corn tortillas. In its whole-kernel form, it's a deliciously chewy side dish or soup or chili ingredient. You may know it better by its English name, hominy. Posole also refers to a popular stew that typically features whole-kernel hominy, chiles, and pork. At my local taqueria, however, the house posole is an intense chicken soup that's perfect on a cold, rainy day. This is my quick version of that dish, made with leftover shredded chicken, canned hominy, and premade chicken stock.
Variation: For a thicker soup with more complex flavor, toss a large handful of raw pumpkin seeds (pepitas) in with the garlic and chile. After adding the epazote, cumin, and tomato paste (if using), add just enough of the stock to make the mixture slightly soupy. Scoop most of the mixture into a blender and whirr into a roughly chopped liquid, then stir the blender froth back into the Dutch oven. Add the rest of the stock and proceed with the recipe.