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Posole

 
Posole
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photo credit: Ev Thomas
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.
Recipe By: The Sonoran Grill, Mad Coyote Joe
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Ingredients

    • 2 lb roasted pork or any cooked poultry
    • 3 14 1/2 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 Mexio mild red hile 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. 

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