Mexican posole soup is a warm comforting dish made with fresh tomatillos, hominy and hot peppers. The soup is a hearty mixture of pureed roasted vegetables and hominy but the true beauty of posole is in the toppings. Typically, posole soup is served with cut avocado, cilantro and lime, but radishes also really brighten the dish.
Posole is hearty enough to make a complete meal thanks to the addition of hominy. These fluffy corn kernels are made by soaking dried corn in lye or lime mixture so that the hull and germ fall away. Hominy smells exactly like a fresh corn tortilla or masa flour if you’ve ever made tamales. You can find canned hominy in most grocery stores and using the canned stuff makes this recipe extremely quick for a soup. For a more natural version, look for dried hominy in Mexican markets, soak it overnight and pre-cook it like you would dried black beans.
To get a rich smoky flavor, roast the peppers and tomatillos in a hot oven till they just start to burn. This posole has a very similar flavor to really fresh salsa verde which you might find served with your Baja-style tacos.
Serve your posole soup with small bowls filled with toppings. Avocado, limes and radishes are essential but experiment with cilantro, diced red onion and sour cream. A dash of freshly-ground black pepper is divine.
Mexican Posole Soup Recipe with Hominy, Avocado and Radishes
4 cups chicken or vegetable broth
1 28 oz can hominy
8 medium-sized tomatillos, peeled and roughly chopped
3 whole Jalapeño peppers
¼ cup olive oil
2 teaspoons salt
1 red onion, roughly chopped
4 whole cloves garlic
4 radishes, thinly sliced
4 lime wedges
From the Organic Authority Files
Preheat oven to 375 degrees Fahrenheit. Remove the tops and seeds from the jalapenos and roughly chop. Add to a large bowl with the chopped tomatillos, red onion, garlic, olive oil and 1 teaspoon salt. Toss to coat the vegetables in the olive oil.
Spread the vegetables in a single layer on a baking sheet and roast for 25 minutes. Use a wooden spoon to stir once or twice during roasting.
Remove the vegetables from the pan and set aside to cool for 10 minutes.
In a food processor or blender, combine the roasted vegetables with 1 cup of chicken broth and pulse until pureed.
Drain and rinse the hominy. In a large soup pot heat the remaining 3 cups of broth, hominy and vegetable puree. Bring to a boil, then simmer for 10 minutes.
Slice the avocado and radishes and serve alongside the posole in individual bowls with lime wedges.
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Photos by Ally-Jane Grossan