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The term posole refers not only to a form of dried corn but also to the dish that is made from the corn, usually a soup or stew.
Thus, in the case of this recipe, the posole is both the hominy used in the soup as well as the soup itself.
Tomatillos and lime juice add perky flavors and sage gives the soup a nice, earthy quality.
Feel free to substitute other herbs, such as oregano or marjoram, in place of the sage for a different result.
In Mexico, posole is typically very brothy as it is in this recipe.
Traditionally used as a hangover cure, this is also a great soup to eat when you are feeling under the weather.
The spiciness helps to unclog the sinuses, the garlic has restorative properties, and the excellent flavor will put you in good spirits.
Posole makes a great lunch or light dinner.
Cheese-based side dishes, such as quesadillas, make a great accompaniment as does Mexican beer!
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Quesadillas
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Posole Verde
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Leafy Green Salad with Jicama, Avocado, Orange Slices, and Toasted Pumpkin Seeds
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Imported Mexican Beer or Margaritas
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Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 to 4 cloves of garlic, thinly sliced
2 to 3 serrano chilis, minced
4 tomatillos, chopped
1/4 cup chopped fresh sage leaves
6 cups vegetable stock
a 29 ounce can of hominy, drained
salt and pepper
1 zucchini, diced (about 1-1/2 cups)
1-1/2 tablespoons freshly squeezed lime juice
lime wedges for garnish
Cooking Instructions
Heat the oil over medium heat in a large pot.
Add the onions and cook for about 5 minutes, stirring frequently.
Add the garlic and chilis and cook for another minute.
Add the chopped tomatillos and sage and cook for another 3 minutes or so (the tomatillos will begin to turn a dull yellow-green color).
Add the vegetable stock, drained hominy, and salt and pepper to taste and bring to a boil over high heat.
Reduce the heat, cover the pot, and simmer for about 15 minutes.
Add the zucchini and cook until tender but not overcooked.
Add the lime juice and check for seasonings, adding more salt and pepper if needed.
Serve in large bowls garnished with lime wedges.
Makes 6 servings
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You should always wear gloves when cutting hot chilis such as serranos.
If you don't have gloves, however, or absolutely hate to wear them, avoid touching your face or eyes until you have washed your hands thoroughly (even after a thorough washing, the chili oil can still sometimes burn your eyes).
Canned hominy is sometimes outrageously high in sodium.
Try to look for brands that do not contain such high amounts of salt.
You can also buy hominy in dried form and cook it to use in this recipe.
You will need about 3 cups cooked hominy.
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