30 MINUTE POSOLE EASY MAKE

During my week's "holiday" right after Thanksgiving, I took the waist of the pig and gave it the treatment of Rub Pig Chili in my slow cooker. That made a LOT of pigs drawn, so I finally put some parts in the freezer, one of which was destined to become this super-easy 30-minute Posole.

30 MINUTES POSOLE

30 minute close up view posole with lime topping and coriander leaves.

WHAT IS POSOLE?

Posole is a rich soup, usually made with slow cooked pork, grits, green chili, and lots of delicious toppings. Using leftover pork helps this recipe blend very quickly, so this is a great way to take advantage of leftovers on busy nights. Pork is a typical meat for posole, but if you have leftover chicken or beef I say why not go and use it. I think it will be just as delicious!

SAUCE IT UP!

I use my red enchilada sauce as a base for this soup, which helps thicken the broth and give instant flavoring TON. I keep a topping for my posole to keep it low, but if you want to splurge, I think this soup will be amazing with a little grated cheddar, pepper, sour cream, or avocado. The cream from the topping will be in stark contrast to the spicy broth. There is plenty of room to adjust to this one, so have fun with it!

INGREDIENTS

• 1 small yellow onion 
• 2 Tbsp vegetable or canola oil 
• 2 Tbsp flour 
• 2 Tbsp mild chili powder * 
• 3 oz. tomato paste 
• 1/2 tsp cumin 
• 1/2 tsp garlic powder 
• 1/4 tsp cayenne pepper (optional) 
• 3/4 tsp salt 
• 2 cups water 
• 3 cups chicken broth 
• 4 oz. can chopped green chiles 
• 15 oz. hominy can 
• 1.5 cups shredded pork, chicken, or beef (pre-cooked) 
• 1 fresh lime 
• 1/2 bunch of fresh Cilantro

INSTRUCTIONS

Finely dice the onion, then add it to a large soup pot along with the canola oil. Sauté the heat for onion in the oil over medium 3-5 minutes, or until it is tender and transparent. Add the flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so it continues to prevent burning.

Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.

Finally, add the chicken broth, shredded meat, diced chiles, and hominy (drained). Stir to combine and then heat through (about 10 minutes).

Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.

NOTES
* The chili powder used in this recipe is a mild blend of chile peppers and other spices, but does not include salt. I use reconstituted better than beans to make my broth.

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