I finally made Mexican Posole! Even though it took a long time to cook, it was pretty easy and mostly hands off.
Posole or Pozole is a traditional hearty Mexican soup that incorporates meat (for those who like it—beans for those who do not) and hominy (corn). You then serve with toppings like radishes, cabbage or lettuce, extra onion, cilantro, avocado, etc.
This one that I made is a vegetarian verde (green) version with pinto beans, tomatillos, poblanos from my garden, jalapeño, and onion as the base, and then the contents of a soup kit from Native Seeds + garnishes. I’m not sure my sour cream is traditional, but I added a few too many jalapeños and needed the cool down. 😂 It was really delicious!
I’m hoping to grow some of these items this year in the garden… I usually have tomatillos (that I don’t know what to do with) and peppers, but I may plant pinto beans for this. I probably will not attempt the corn for hominy though, because that process makes me nervous—you wash the hard kernels with lye to remove the outer casing.
For anyone wanting to try making this delicious, hearty soup, I purchased the kit from NATIVE SEEDS.
If you would like to make your own with a recipe, try this one from Rancho Gordo: CLICK HERE