One of the things that I enjoy about winter is the assortment of soups and stews. They are thick, hearty, and packed full of flavor. Yet, one main ingredient that I reach for over and over again in my pantry is posole. It provides such texture and corn flavor unique to this particular ingredient.
While posole is traditionally made with pork, I decided to make a non-meat version. For those of you who want pork, simply add some pork shoulder that you have cooked until it is fall-off-the-bone tender. Posole is available in grocery stores throughout the southwest part of the United States in both dried and canned forms. If you can’t find dried, look for canned hominy (usually found in the ethnic aisle of most major stores).
- 12 oz. pkg dried posole (cooked until tender)
- 2 large bay leaves
- 1 large onion, diced
- 16 oz. fresh mushrooms, sliced (I like cremini, shiitake, and oyster, though white button will be just fine)
- 4 oz. butter
- 2 Tbsp. olive oil
- 1 tsp. dried thyme
- 4 C. vegetable broth
- 1 tsp. ground cumin
- 1 tsp. salt
To soften the posole, either soak it overnight in water or pressure cook it until tender. In a large pan over medium heat, add the olive oil and butter. When the butter begins to foam, add the onions and mushrooms. Stir in the bay leaves, thyme, cumin, and salt. Saute until the onions are translucent. Add the cooked posole and stir to combine. Add the vegetable broth. Lower the heat to a simmer and cook for approximately 45 more minutes.
- 1 fresh poblano, seeded
- 2 fresh jalapenos, seeded
- 1/2 bunch fresh cilantro, including stems
- 8 oz. fresh tomatillos, husks removed
- 3 garlic cloves
- 1/3 C. onion, diced
- 1/2 bunch of radish leave (from a bundle of fresh radishes)
- 1/2 C. vegetable stock
- juice of 1 1/2 limes
- 1 tsp. salt
Place all of the ingredients in a blender. Blend until the mixture is smooth. If it is quite thick, add a little water to thin. Once the verde sauce is blended, pour into a pan set over low heat. Gently cook the sauce for about 5 minutes at which time the sauce will darken slightly. After the sauce had darkened, add to the posole mixture. Cook for an additional 10 minutes over low heat.
Remove the bay leaves prior to serving.
Toppings for Posole Verde:
- minced cilantro
- sliced fresh radishes
- lime wedges (squeeze a wedge over each bowl of soup)
- tortilla chips
I like to add a little of each, though the soup is fine on its own. Or mix and match toppings to your taste. Both the cilantro and lime juice add a nice bright flavor to the soup.
So there you have it friends. A fresh, hearty soup with a brightness that will have you going back for seconds. Enjoy!