Easy Weeknight Posole

IMG_20171014_003218_701

Oh Posole, how yummy art thou? I remember the first time I tried Posole, it was immediate love for this dish!

A friend had invited me over to show me how to make this wonderful soup from his home country.  I am always open to learning new recipes and absolutely love Mexican food so, of course, I said yes!

I was never much of a fan of hominy but after sampling this dish my mind was changed. I had never had a soup quite like this! A warm flavorful broth perfectly seasoned with an earthy chili base, onions, garlic and aromatic spices then topped with a bit crisp cabbage, fresh cilantro, cheese and crumbled crunchy corn tortilla. And the squeeze of fresh lime sent it over the top!

IMG_20171013_231115155

Since this is one of those dishes that can typically take a good portion of the day to make, I decided to create a quicker version, without sacrificing taste, so that it could be enjoyed more often.

I make up a batch of Mexican Adobo Sauce to keep on hand and use this for the chili base of this soup. I also keep packages of pulled pork and pulled chicken in the freezer for quick meals, like this soup. For pork recipe Taco Tuesday! and chicken Crock-Pot Roasted Chicken check out these links.

Rotisserie chicken or pork carnitas from your local grocery store will work as well. Be careful with the salt though, you probably will need to omit the salt from this recipe or season to taste once recipe is ready to serve.

Buen Provecho!

Easy Weeknight Posole:

  • 1 small onion, julienne
  • 1 large clove garlic, minced
  • olive oil
  • 2 cups cooked pulled pork or chicken
  • 1 cup Homemade Mexican adobo sauce (Mexican Adobo Sauce)
  • 4 cups good quality chicken broth
  • 1-25 ounce can hominy, drained and rinsed
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon mexican oregano
  • 1/4 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper to taste

Toppings:

  • chopped cabbage
  • fresh cilantro, torn
  • cojita cheese, crumbled (or your favorite cheese)
  • crunchy tortilla strips, or crumbled tortilla chips
  • fresh lime wedges

In a pan, over medium heat, cook onion and garlic in olive oil until tender and translucent. do not brown. Add cooked pork/chicken and adobo sauce, cook about 3-4 minutes, stirring occasionally. Add broth, hominy and seasonings, stir to combine. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes, stirring as needed.

Ladle soup into bowls. Top with cabbage, cilantro, cheese and tortilla strips. Squeeze with fresh lime wedge.

Yum!

IMG_20171014_003106_923

Advertisements

Mexican Adobo Sauce

img_20171012_175849215.jpg

Mexican Adobo is a sauce made primarily of chili’s, garlic, spices and vinegar but can have many variations. It is used as a base or marinade in traditional Mexican cooking.

I like to make a batch of this up and use in soups, marinades and sauces. It will keep in the fridge for about a 5 days but you can also package it up in portions and freeze it for about 3 months.

I have created several recipes (coming in my next few posts) that will include this sauce. A new twist on a classic Mexican soup, vegetarian burritos, yummy enchiladas and more!

So, make of a batch of sauce and come join me on this culinary journey. It’s gonna be yummy!

Mexican Adobo Sauce:

  • 1-2 ounce package of ancho chili’s
  • 3 guajillo chili’s
  • 8-10 cloves of roasted garlic (you can find packages in the produce section or roast your own) I roasted my own
  • 1/2 teaspoon mexican oregano
  • 1/2 ground cumin
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons apple cider vinegar
  • 1 1/2 teaspoons kosher salt

In a warm pan, over medium heat, lightly toast chilis on each side until they become aromatic and pliable. about 2-3 minutes. do not brown or they will become bitter. Remove stems and shake out seeds.

In another pan bring 2 cups water to a boil. Add warm chili’s to water, bring back to a boil then turn to low and let chili’s soak for 20 minutes.

IMG_20171012_170356594

In the bowl of a food processor or blender add chili’s with liquid and roasted garlic. Blend until smooth. Scrape down side of bowl. Add remaining ingredients and blend to combine.

IMG_20171012_173127980

IMG_20171012_174700232

Strain sauce through a fine sieve. cool thoroughly and store in a glass jar in the fridge up to 5 days or 3 months in the freezer. Use sauce in the yummy recipes to follow or use it to create your own masterpiece.

IMG_20171012_175849215

Enjoy!