Hominy Soup

POSOLE adapted from Gayle Smith

 2 T  oil (or water)

1 clove garlic, finely chopped

1 med. onion, chopped (about ½ cup)

2 C cooked pinto (or other) beans

1 30 oz can hominy, drained (can substitute corn, if you can’t find yellow hominy)

½ c chopped carrot

½ c chopped celery

¼ c chopped green chilies or Mexican Rotel ½ can (whole can if you like it hot)

1 Tbls. ground red chilies (optional)

4 cups vegetable broth or chicken broth

1 can diced tomatoes (large or small) 

1 tsp. salt

½ tsp. pepper

1 ½ tsp. dried oregano leaves

¼ cup chopped fresh cilantro (it will not taste the same if you use dried)

½ lime

Tortilla chips

Monterey jack cheese (grated)

 

 Cook onion  in oil in a big pot.  Stir in beans, hominy, carrots, celery, green chilies, ground red chilies, and chicken broth.  Heat to a boil.  Reduce heat.  Add ½ lime, oregano, and cilantro.  Cook and simmer 30-40 minutes.   Top with crumbled tortilla chips and (optional)  Monterey jack cheese.  Other possible toppings:  sliced black olives, avocado, sour cream, cilantro, lime juice.

 

Optional:  add cooked chicken or pork for more "authentic" posole