30 Minute Posole

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One week to go and the merriness abounds. Christmas is all about over-the-top energy: that “not just one strand of lights, but lots of them, everything decorated to the nines” feeling that is everywhere you go. Things are jolly to the max. 

There truly is no place like home for the holidays. It’s the one place you can get a quick meal, where there’s no waiting in line, and, oh, it’s nice and hot, too. Anytime you need a satisfying meal to soothe during the hectic holiday season, think no further than a warming bowl of posole. It’s easy to make, and with this 30 Minute Posole, you can simmer up a batch in no time.  

Posole, or pozole, is a traditional Mexican dish that is typically served on New Year’s Eve, but it’s also commonly served at Christmas, too. Made with slow-cooked pork, hominy, green chiles, and lots of delicious toppings, it’s a festive, celebratory one-pot dish that will feed everyone. Full of warming spices and fiesta flavor, it’s a fun and exciting way to add a little spice and make something different this holiday. Add some warmed tortillas and a festive beverage and you’re all done.

Don’t be hesitant about the ease or speed of this recipe. It still delivers plenty of “I’ve been cooking this all day” flavor. While pork is typically used for posole, if you have leftover chicken or beef, they will work equally well. I used shredded rotisserie chicken which really saved some time. 

You will also use hominy, which is what gives this dish its wonderfully chewy texture. This delicious ingredient looks a lot like corn, but it’s taste and texture are unique. You can buy hominy both dried and canned, but using the canned variety really adds to it’s speedy convenience. You’ll find it at your grocery store, stocked with all the other canned vegetables. You can use yellow or white hominy interchangeably, whichever you prefer, although yellow hominy has a slightly sweeter taste. 

I used reconstituted Better-Than-Bouillon Reduced Sodium Roasted Chicken Base as my chicken broth in this recipe, and recommend that you taste and adjust the seasonings to your liking, and maybe hold off on adding the cayenne. I found this to be plenty spicy without it, and you may, too. Expect that your posole will thicken somewhat on its own, but the consistency will be like a thick-bodied broth. 

Besides being delicious and satisfying, posole is very economical. Depending on your choice of meat, you can feed a crowd in a festive way and make this 12 serving (1 1/3 cup each) recipe for around 10 dollars. Make it traditional by offering toppings like thinly shredded cabbage, diced yellow or white onion, cilantro, lime wedges, avocado, and thinly sliced radishes to offer alongside. 

Make a big pot of this delicious Mexican stew and celebrate with your family and friends. Cozy up to a warming bowl and take time to relax and really enjoy this special time with those you love. Wishing you a holiday filled with all the magic, wonder, joy and excitement that makes this season so special. Happy Holidays! 

30 Minute Posole

serves 12 

• 2 medium yellow onions
• 3 Tablespoons avocado oil (or other oil used for cooking)
• 4 Tablespoons mild chili powder
• 3 cups water, divided
• 3 ounces tomato paste 
• 1/2 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt 
• 6 cups chicken broth 
• 3 cups pre-cooked shredded pork, chicken, or beef
• 2 4-ounce cans fire roasted diced green chiles
• 3 15.5-ounce cans hominy

for serving:

• lime wedges
• fresh cilantro 
• shredded cabbage
• diced yellow or white onion
• cubed avocado 
• sliced radishes 

Finely dice onion, then add to a large soup pot along with the avocado oil. Sauté over medium heat for 3-5 minutes, or until onion is tender and transparent. Add chili powder and continue to sauté for two minutes more, stirring continuously to prevent burning. 

Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper and salt. Whisk everything together until tomato paste is dissolved. Allow mixture to come to a simmer, stirring occasionally (mixture will thicken). 

Add chicken broth, shredded meat, diced chiles and drained hominy. Stir to combine, and allow to heat through (about 10 minutes). Reduce heat and continue to simmer, stirring occasionally, until serving. Add remaining cup of water if needed. 

Ladle into bowls and serve with lime wedges, fresh cilantro, shredded cabbage, diced yellow or white onion, cubed avocado, and sliced radishes for topping. 

-adapted from budgetbytes.com