As we suffered a barrage of illnesses over the holidays, Jack made a trip to the store and bought the ingredients for Posole or as he likes to call it, Warrior Soup. As the legend goes, Posole was the soup Aztec warriors ate before heading off to battle. It’s an interesting soup for sure–you’ll either love it or hate it but there’s no denying that you’ll pack lots of healthy grains, vitamins and vegetables when you finish a bowl.
Ingredients:
1/2 cabbage, chopped (reserve some for garnish)
1 onion, chopped (reserve some for garnish)
3 chicken breast, cooked and shredded
2 cups hominy
2 Chipotle chiles in Adobo sauce, ground, blended or crushed
5 cloves garlic, minced
1/2 cup cilantro, chopped
2 cubes tomato-chicken bouillon
Salt to taste
Garnishes:
Minced radish
Chopped cilantro
Key Limes
Chopped onion
Raw cabbage, chopped
If using dried hominy, soak until soft. Otherwise, combine canned hominy directly with the remaining ingredients in a large pot, adding enough water to cover. Bring to a slow simmer and cook until vegetables are soft, about a half hour after hominy has softened. Add salt as needed.
Garnish soup and serve with tostadas if desired
