The spicy Mexican soup known as posole is traditionally made with hominy as well as chicken or pork, all simmered in a flavorful broth. In our easy version, a sprinkling of sliced green cabbage adds a pleasing crunch.
- 2 Tbs. olive oil
- 2 large yellow onions, finely chopped
- 2 celery stalks, chopped
- 2 serrano or jalapeño chilies, cored, seeded and minced
- 2 garlic cloves, minced
- 1 chicken, about 3 lb., cut into 10 serving pieces
- 4 cups water
- 2 cans (each 15 oz.) hominy, drained and rinsed
- 2 Tbs. chili powder
- 1 tsp. crumbled dried oregano
- Salt and freshly ground pepper, to taste
- 1/4 head green cabbage, cored and thinly sliced
Cook the chicken
In a large pot over medium-high heat, warm the olive oil. Set aside 1/4 cup of the chopped onions for serving. Add the remaining onions and the celery to the pot and sauté until softened, 4 to 5 minutes. Add the chilies and garlic and cook until fragrant, about 30 seconds. Add the chicken pieces and the water and bring to a boil. Reduce the heat to medium-low and simmer until the chicken is opaque throughout, about 1 hour.
Finish the soup
Add the hominy, chili powder and oregano and simmer for 5 to 10 minutes. Season with salt and pepper. Divide the posole among individual shallow bowls. Top with the cabbage and reserved onion and serve immediately. Serves 6.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).