Normally, this Mexican-inspired soup has a longer cook time and simmers over low heat. But thanks to canned hominy, which is at the heart of this recipe, this dish comes together quickly and easily. Posole is a common Mexican hominy-based soup made from dried corn that has been soaked in a solution of lye, slaked lime, or wood ash— a process called nixtamalization, which makes the corn more nutritious and shelf stable. The deep red broth is made with dried ancho chile peppers and tomatoes. Aromatic ingredients like onion, garlic, oregano, cilantro, and ground cumin round out the delicious broth, with the ancho chile peppers delivering the heat and smoky flavor. When done, ladle soup into bowls and top with garnishes, such as thinly sliced cabbage, chopped white onion, lime wedges, sliced radishes, and chopped avocado. This recipe is inspired by Chef Lou Lambert of Lamberts Downtown Barbecue in Austin, Texas.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.