Mexican Posole Soup

Mexican Posole Soup
1 heaping tablespoon cumin
1 (15-ounce) can of diced tomatoes
4 cups vegetable broth
1- avo oil
1 onion, chopped cone #2
1/3 teaspoon dried or 2 teaspoons fresh oregano leaves
1 pasilla chile, seeded
1 lime juiced
¼ cup green salsa or green chilies
1 bunch cilantro, stems and leaves separated, stems tied tightly
1 large can hominy, about 29 ounces, yellow or white or a mixture
1 pkg frozen corn
2 zucchini squash, cut in 1-inch rounds
1 can pinto or black beans, rinsed
Sea salt and pepper to taste

1/4 head cabbage shredded

Accompaniments: Cilantro leaves, Sliced green olives, 1/2 avocado, sliced, 4 radishes, sliced thin, 2 jalapeño peppers, sliced thin,1 cup shredded red cabbage, Corn tortillas, 2 limes, quartered.
Remove from heat and serve with garnishes.

 In the 7qt or 5 qt roaster, heat oil over medium-high heat. Add chopped onions, oregano, and pasilla chile stir onions and chile until they are soft and beginning to brown. Add one heaping teaspoon of ground cumin and stir, cooking for a few moments. Add vegetable stock to onion mixture, then lime juice, green salsa, and cilantro stems. Bring just to rapid simmer, then reduce heat covered, while you cut vegetables, about ten minutes. Taste and add more cumin, if desired. Add hominy, corn, zucchini to pan and simmer, add pinto beans. Taste and adjust seasoning with salt and pepper. To add smokiness without much heat, add sweet smoked Spanish paprika. For smokiness with more heat, add a dash–not to much–of dried chipotle. Prepare garnishes: To serve, offer soup with accompaniments. Mix and match to create your own bowl!

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