I’ve been craving posole for sometime now, and since the weather has been cooling off, I figured it was the perfect time!! This is a super quick soup to make; and you can use whatever meat you prefer, or go meatless! For this batch I used shredded pork, that I seasoned with salt and pepper !
· 1 small yellow onion
· 2 Tbsp vegetable or canola oil
· 2 Tbsp flour
· 2 Tbsp mild chili powder
· 3 oz. tomato paste
· ½ tsp garlic powder
· ¾ tsp salt
· 2 cups water
· 3 cups chicken broth
· 4oz. can chopped green chiles
· 15oz. can hominy
· 1.5 cups shredded pork
· 1 fresh lime
· ½ bunch fresh cilantro
1.Finely dice the onion, then add it to a large soup pot along with the canola oil. Sauté the onion in the oil over medium heat for 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 stir continuously to prevent burning.
2.Add 2 cups water, tomato paste, garlic powder 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.
3.Finally, add the chicken broth, shredded meat, diced chilies, 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.
This paired perfect with Lodi zinfindale !