Nomday: Posole!

I am not from the Southwest. I have zero heritage in the Southwestern culture. I am primarily French and Italian. But, I gotta say, and I have been told, I make one very mean posole.

So, what the heck is posole? My European understanding; it is the chicken soup of the Southwest. Sort of like a quesadilla is just a Southwestern grilled cheese sandwich. It is all about where you grew up and what you had for your soup. That said, there are some unique flavors to the dish and I really hope you enjoy it as much as I have.

Posole

Difficulty: 3 out of 10

Approximate Cost: $20

Approximate Yield: One great big pot o’ soup

Approximate Prep Time: 10 Minutes

Approximate Cook Time: 45 Minutes

Materials:

Large Soup Pot

Ladle

Stirring Spoon

Food Chopper/ Small knife

Can opener

Garlic Press

*Cool Tool of the Week*

Since posole is a rather simple recipe with only a few tools required, including the previously mentioned Food Chopper, I am going to bend the term “tool” a bit. I was taught that the only proper way to eat posole was with a rolled corn tortilla. This is by no means a conveyance food. Once cooked in oil, the corn tortilla is even more wobbly and yes, for this particular consumption partnership we are not baking the tortilla for a hard shell or a chip.

I have to say there really is something to adding this to the meal. The tortilla is cooked, then rolled into a tube shape and dunked into the posole. I find it does add a depth to the flavor and it also makes this a fun meal.

Onward!

Ingredients:

3 lbs. Chicken Breast (Pork may be substituted)

32 oz. Chicken broth

3-4 cups water

32 oz. Hominy

8 oz. Diced Green Chilis

3 Cloves Garlic (crushed)

1 Medium white onion (chopped)

2 tlsp. Cumin

5 Whole Peppercorns

Garnish - Green onion (chopped)

Lemon or lemon juice

Corn tortillas

Directions:

Pour water and broth into a large cook pot. Bring liquid to boil. Add chicken, cumin and peppercorns. Allow chicken to cook completely before adding remaining ingredients (except green onions, lemon, and tortillas). Once all ingredients are in the pot, cover and allow to cook for about thirty minutes.

Sure posole is a soup, but here in Arizona it is cold inside even when it is over a hundred degrees outside!

Enjoy! And, please, if you have images, comments or ideas about some posole variations, adventures or even mishaps, send them on over! I love to see other kitchen adventures!

* Next Time on Nomday: Chili in Summer! *