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Posole

 
Posole
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photo credit: Ev Thomas
Posole is an 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
  • Prep15 min |
  • Total6hr 15min |
  • ServesN/A
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Ingredients

  • 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 tablespoon chiltepin (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 (chiltepin) or add a pinch of cayenne pepper and a squeezed of fresh lime. 

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