Divas on a Dime: Posole Soup
By Patti Diamond
Spice Up Your Cinco de Mayo with Flavorful Posole Soup
Posole soup is a traditional Mexican dish that is enjoyed by many on Cinco de Mayo. This hearty and flavorful soup is typically made with hominy, pork or chicken, and a variety of spices, and is often garnished with lime wedges, shredded cabbage and fresh cilantro. The combination of tender pork or chicken, chewy hominy and spicy broth creates a delicious and satisfying meal that is perfect for celebrating the holiday.
Posole has a long history dating back to ancient Aztec and Mayan civilizations, where it was considered a sacred dish and was often served during religious ceremonies. It was believed to have both spiritual and nutritional significance, as it was rich in protein and vitamins. Over time, posole spread throughout Mexico and evolved into different regional variations, each with their own unique ingredients and flavors. Today, posole remains a beloved and popular dish, especially during special occasions and celebrations.
Celebrate Cinco de Mayo with Posole Soup. PHOTO CREDIT: www.JasonCoblentz.com
Why is it called posole? Technically, "posole" is Spanish for "hominy." But it usually refers to this traditional soup. It can be green (verde) or red (rojo), determined by the peppers used. Pork posole is most common, but today we're using chicken.
What the heck is hominy? Hominy is dried corn that's been soaked in a mineral lime bath in a process called nixtamalization. This alkali process loosens the hulls and softens the kernels themselves, causing them to double in size, which is why hominy looks like giant mutant corn.
Without hominy, we wouldn't have masa, or ground corn. No masa means no tortillas, tamales or tacos. Hominy is easier to digest, thus more nutritious, and makes an excellent alternative to potatoes or beans, especially in soups like this.
EASY POSOLE VERDE DE POLLO
This green Mexican hominy and chicken soup is ready in just 45 minutes on the stove, or you can let it simmer in the slow cooker all day. Add jalapenos if you like heat. You can use leftover or rotisserie chicken to make it even quicker.
Total Time: 45 minutes
Yield: 16 servings
1 tablespoon olive oil
1 large yellow onion, peeled and diced
2 cups mild chiles, roast, seeded and diced
2 jalapenos, seeded and minced, optional
3 cloves garlic, minced
2 pounds boneless, skinless chicken breasts OR 3-4 cups cooked shredded chicken
8 cups chicken stock
2 teaspoons ground cumin
1 teaspoon salt, or to taste
1 (110-ounce) can hominy, drained
Garnishes: sliced avocado, cilantro, cotija cheese, thinly sliced radishes, lime wedges, shredded cabbage, tortilla chips
Heat oil in a stockpot over medium high heat. Add onion and saute until soft and translucent. Add the peppers and garlic and saute for an additional minute, stirring occasionally. Add chicken stock, 2 cups water, cumin and salt, and bring to a simmer. If you're not using pre-cooked chicken, add the raw chicken and cook for 15 minutes, or until cooked through. Remove and shred. Add the hominy. Return the chicken to the soup. Reduce heat to medium low and simmer for at least 5 minutes. Salt and pepper to taste. Serve hot with your desired garnishes.
The moral of the story is: If you want to celebrate Cinco de Mayo like a pro, remember, with posole soup, it's all about the garnish. So pile on those toppings and make it rain with diced avocado, cilantro, cotija cheese, thinly sliced radishes, lime wedges, shredded cabbage and tortilla chips!
Just be warned, you may need to make extra for your friends who will undoubtedly show up once they hear about your posole-making skills. Happy Cinco de Mayo, amigos!
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Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime -- Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com
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