ONLINE EXTRA -- HOLIDAY POSOLE SOUP: Chicken Posole . . . Vegetarian Posole . . . Pork Posole, etc.

Chicken Posole 5 cups water 4 chicken breast halves 2 15- to 16-ounce cans white hominy, drained 2 14 1/2 -ounce cans stewed tomatoes 4 teaspoons dried oregano 1 jalape?o chili, seeded, minced Dash of hot pepper sauce 1 1/2 cups shredded lettuce ...

Chicken Posole

5 cups water

4 chicken breast halves

2 15- to 16-ounce cans white hominy, drained

2 14½-ounce cans stewed tomatoes


4 teaspoons dried oregano

1 jalapeño chili, seeded, minced

Dash of hot pepper sauce

1½ cups shredded lettuce

¾ cup sliced radishes

¾ cup sliced green onions

1½ cups grated Monterey Jack cheese

Bring 5 cups water to boil in large saucepan. Add chicken; cover and simmer until cooked through, about 13 minutes. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan. Cool chicken slightly. Remove chicken from bones; discard skin and bones. Shred chicken. Set aside.


Add hominy, stewed tomatoes, oregano, jalapeno and hot pepper sauce to reserved cooking liquid. Bring to boil. Reduce heat; simmer until slightly thickened, stirring often, about 1 hour. Stir in shredded chicken. Season with salt, pepper and additional hot pepper sauce, if desired. (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.)

Divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls. Ladle posole into each bowl. Top posole with grated Monterey Jack cheese and serve.

Yield: Serves 4 to 6.

Vegetarian Posole

3 cloves garlic, minced

1 onion, diced

½ cup water

3 carrots, sliced or grated


3 cups vegetable broth

1 15-ounce can hominy

1 15-ounce can crushed tomatoes

1 red bell pepper, chopped

½ teaspoon cumin

½ teaspoon salt, or to taste

¼ teaspoon pepper, or to taste

1 teaspoon chili powder

Fresh cilantro for garnish (optional)

In a large stock pot, simmer the garlic, onion and carrots in the water for a few minutes, until onions are soft. Add vegetable broth and allow to simmer for another 5 minutes or so, until carrots are soft.

Add remaining ingredients, and allow to simmer for at least 20 minutes. Garnish with a bit of chopped fresh cilantro, if desired.

Pork Posole

1 pound pork cut into small cubes

1 whole onion, peeled and coarsely chopped

1 teaspoon garlic powder or 5 cloves of garlic, peeled and diced

¼ teaspoon pepper

1 teaspoon ground cumin

½ teaspoon oregano

¼ teaspoon ground cloves

4 green chilies, roasted, peeled and diced

1 jalapeno, seeded, and finely diced

2 tablespoons oil or lard

2 cups dried hominy

½ teaspoon salt

Soak dried hominy in lightly salted water overnight.

Heat oil in a large saucepan over medium heat. Saute the onions and garlic for approximately 2 minutes. Brown the meat in the pan with the onions and garlic. Add enough water to cover the meat with a least 2 inches. Stir in the dried hominy, salt, cumin, oregano, cloves, pepper and chilies. Let simmer for 1 hour.

Remove the meat from the liquid. Remove excess fat and cut the meat into small cubes. Set aside.

Add chicken broth as necessary to replace liquid. Add hominy. Simmer for an additional hour. Add in cubed pork and simmer for an additional 20 minutes or until hominy is thoroughly cooked. Salt to taste

Yield: 8 servings (serving size: 1 1/2 cups soup, 1 tablespoon cilantro, 1 1/2 teaspoons sour cream, and 1 lime wedge)

Tomatillo, Chicken, and Hominy Posole

1 pound tomatillos

6 cups Brown Chicken Stock

2 cups chopped onion

3 pounds chicken breast halves, skinned

4 garlic cloves, chopped

2 jalapeno peppers, seeded and quartered

1 30-ounce can white hominy, drained

1 teaspoon salt

½ cup chopped fresh cilantro

¼ cup reduced-fat sour cream

8 lime wedges

Discard husks and stems from the tomatillos. Cook whole tomatillos in boiling water 10 minutes or until tender; drain. Place tomatillos in a blender; process until smooth; set aside.

Place stock and the next 5 ingredients (stock through hominy) in a large stockpot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken from bones; shred. Stir in pureed tomatillos and salt; cook for 5 minutes or until heated. Stir in chicken, and serve with cilantro, sour cream and lime wedges.

Approximate nutritional analysis per serving: 233 calories, 16 percent of calories from fat, 4.1 grams fat (1.3 grams saturated), 31.8 grams protein, 19.4 grams carbohydrates, 4 grams fiber, 79 milligrams cholesterol, 548 milligrams sodium.

Green Chile Posole Soup

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 15-ounce cans) whole-white hominy (pozole), drained

2 14½-ounce cans no-salt added, diced tomatoes, drained

2 4-ounce cans diced, peeled green chilies, drained

24 unsalted, yellow corn tortilla chips, finely crushed

1 teaspoon ground cumin

3 10¾-ounce cans reduced-sodium chicken broth

Juice and finely grated zest of 1 lime

3 tablespoons chopped, fresh cilantro

Heat olive oil in a large saucepan over medium heat. Add onion and saute until tender, about 4 minutes. Add garlic and saute for 30 seconds more.

Add hominy, tomatoes, chilies, crushed tortilla chips, cumin and chicken broth; simmer for 10 to 15 minutes until lightly thickened. Stir in lime juice, lime zest and cilantro.

Yield: Serves 12.

Approximate nutritional analysis per serving: 90 calories 90, 1.5 grams fat (no saturated), no cholesterol, 590 milligrams sodium, 18 grams carbohydrates, 3 grams fiber, 3 grams protein.

Chicken and Mushroom Posole

2 8-ounce boneless, skin-on chicken breast halves (see Note)

2 tablespoons canola oil

Kosher salt

Freshly ground black pepper

2 ancho chilies

1 ounce dried porcini mushrooms

6 cups enriched chicken stock or low-sodium chicken broth

1 cup canned posole (hominy), rinsed and drained

3 tablespoons chopped fresh cilantro

¾ cup shredded white Cheddar cheese (3 ounces)

Chopped fresh chives, for garnish (optional)

Lime wedges, for garnish (optional)

Fried Blue and White Corn Tortilla Strips for garnish

Yield: Serves 4 to 6.

Tortilla Strips

2 cups canola oil

2 (6-inch) blue corn tortillas, cut into thin strips

2 (6-inch) white corn tortillas, cut into thin strips

Kosher salt

Preheat the oven to 425 degrees. Brush the chicken on both sides with the oil and season with salt and pepper.

Place the chicken on a baking sheet and roast until golden brown and just cooked through, 12 to 15 minutes. Remove from the heat and, when cool enough to handle, discard the skin and shred the meat. Set aside.

While the chicken is cooking, put the anchos and porcini in separate small bowls. Bring a small saucepan of water to a boil and pour the hot water over the anchos and porcini just to cover. Let soak for about 30 minutes, or until softened. Drain, seed, and thinly slice the anchos. Drain and chop the porcini.

Pour the stock into a medium saucepan and bring to a simmer over medium heat. Add the anchos, porcini and posole and cook for 15 minutes. Add the chicken and cilantro and simmer for 5 minutes; season with salt and pepper.

Ladle the soup into bowls and top with the Cheddar cheese, some of the fried tortilla strips, chives, and lime.

Yield: Serves 4 to 6.

Note: If you have leftover roasted chicken, use it here -- you'll need about 2 cups shredded. And if you don't feel like frying, substitute good-quality tortilla chips for the fried tortilla strips.

Simple Pork Posole

4 pounds pork butt, cut into 1½-inch cubes

1 head of garlic, halved crosswise

1 onion, quartered

10 cups water

2 28-ounce cans hominy, drained and rinsed

2 tablespoons dried oregano

½ teaspoon cayenne pepper

Kosher salt and freshly ground pepper

Chopped cilantro, chopped red onion, chopped jalapeño and lime wedges, for serving

In a large soup pot, bring the pork, garlic, onion and water to a simmer. Cover and cook over low heat until the pork is very tender, about 2 hours.

Transfer the pork to a large bowl. Strain the broth into the bowl; discard the garlic and onion. Return the pork and broth to the pot and skim any fat from the broth. Stir in the hominy, oregano and cayenne and season the broth with salt and pepper. Bring to a simmer. Ladle the posole into bowls. Pass with the cilantro, red onion, jalapeno and lime wedges at the table.

Turkey Posole

2 cups shredded turkey

2 cups corn kernels

1 onion, finely chopped

4 cloves minced garlic

1 jalapeno, seeded and finely chopped

1 can green chilies

1 can diced tomatoes

3½ cups turkey stock (recipe follows) but chicken stock is fine too)

1/3 cup quinoa

1 tablespoon chili powder

1 tablespoon oregano

1 teaspoon cumin

2 tablespoon cilantro, chopped

2 limes

2 tablespoons butter

2 tablespoons olive oil

2 avocados, sliced


In a Dutch oven on high heat, add 2 tablespoons of olive oil, butter, and the chopped onion. Saute for about 3 minutes or until the onions are tender, and then add the garlic, green chilies and jalapeno for another few minutes.

Add the tomatoes and season with the chili powder, oregano, cumin and some salt before stirring the ingredients together.

Next, add the stock and bring to a boil. Once boiling, add the corn and quinoa. After about 5 minutes, or once the quinoa looks tender, add the turkey, juice from one lime and cilantro.

Simmer on low for about 15 minutes so that all the flavors combine. Then, before serving, top with sliced avocados, cilantro and a drizzle of more lime juice and some honey.

Turkey Stock

Leftover turkey bones

6 cups water

2 carrots

2 celery stalks

1 onion

3 cloves garlic

Combine the above ingredients and boil for one to 2 hours.

Once the stock is ready, strain the stock into a bowl and set aside to use in posole.

Yield: Serves 4.

Blue Corn Posole Stew

3 pounds lamb or pork roast, trimmed of fat and cut into 1-inch cubes

l large onion, coarsely chopped

2 teaspoons vegetable oil (or render the trimmed fat or saute some bacon)

2 to 8 cloves garlic, minced

1 to 2 cups dry white wine (optional)

2 10½-ounce cans condensed chicken stock or equivalent

2 quarts water, enough to cover posole, add more as needed

21 ounces dry blue corn posole (about 1½ packages)

8 ounces canned diced mild green chilies or 2 to 4 fresh mild, long green chilies, seeded and finely chopped

6 to 12 juniper berries, mashed (or substitute a crushed bay leaf)

1 tablespoon oregano

Salt to taste, or use 1 chicken bouillon cube

½ cup chopped parsley or cilantro

Lime or lemon wedges

In a 6- to 8- quart pan, cook the onion in the oil until soft, stirring often.

Add the water, chicken stock, white wine and juniper berries. Bring to a rolling boil and add the dry posole. Simmer slowly on low heat for 3 to 4 hours. Add more liquid if necessary.

(If you are using canned hominy, skip this step. Cook the meat as instructed below with the liquids and seasonings, using just enough water to cover the meat. Add the canned hominy with the parsley and cilantro. Heat to serving temperature.)

When the posole kernels start to split open, add the meat cubes, garlic, green chilies and oregano and cook on low heat for about 1 hour longer, until the meat is no longer pink in the center. If you like more salt, add a chicken bouillon cube or salt to taste.

Add the parsley or cilantro just before serving. Serve with lime or lemon wedges. French- style bread and a green salad go well with posole.

Related Topics: FOODRECIPES
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