Recipes

Posole

American Indian corn soup eaten throughout the southwest and all through Mexico. This is a perfect crock pot meal and works well with left over pork or poultry. Try this with your leftover Thanksgiving turkey.

Submitted By: The Sonoran Grill, Mad Coyote Joe

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Ingredients

2 lb roasted pork or any cooked poultry
3 14.5 oz cans white hominy, drained
2 48 oz cans chiken broth
3 cloves fresh garlic, minced
1 tsp ground cumin
1 tsp whole Mexican oregano
1/3 c New Mexico mild red chile powder

Garnish
1 finely chopped purple cabbage
1 bunch fresh cilantro, washed and diced
1 finely chopped white onion
1 bunch red radishes, washed and thinly sliced
2 fresh limes, cut into wedges (key limes if available)
1 tbl chile tepins (cayenne pepper may be substituted)

Instructions

1. In a large crock pot place pork or chicken, hominy oregano, garlic, cumin, New Mexico mild chile powder and then your chicken broth. Heat on medium for 5-6 hours or longer.

2. Stir occasionally.

3. Serve in large soup bowls with a little of each of the following: purple cabbage, white onion, red radish, and cilantro. Crush I chile tepin or add a pinch of cayenne pepper and a squeezed of fresh lime.

Posted: 1/19/2010 5:53:15 PM

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