Three Posóle Recipes that Need Improving: An Open Letter to the County Extension

Beef Pozole Soup

This savory soup is full of tomatoes, beef, hominy, and cilantro, and will quickly become a favorite in your home.

Ingredients

• 32 ounces lean beef (2 pounds, cubed)
• 1 tablespoon olive oil
• 1 onion (large)
• 1 garlic clove (finely chopped)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup cilantro
• 1 can stewed tomatoes (15 ounces, low sodium)
• 2 ounces tomato paste, low-sodium
• 2 cans hominy (2-14.5 oz cans or 1-1 lb. 13 ounce can)

Directions

1. Wash hands with soap and water.
2. In a large pot, heat oil. Brown beef cubes.
3. Add onion, garlic, salt, pepper, cilantro, and enough water to cover the meat.
4. Cover pot and cook over low heat until meat is tender.
5. Add tomatoes and tomato paste. Continue cooking for about 20 minutes.
6. Add hominy and continue cooking another 15 minutes, stirring occasionally, over low heat. If too thick, add water for desired consistency.

Notes

Note: Skinless, boneless chicken breasts may be used instead of beef cubes.

Learn more about:

• Onions
• Garlic
• Herbs
• Tomatoes

Source:

Delicious Heart-Healthy Latino Recipes/ Platillos Latinos Sabrosos y Saludables
US Department of Health and Human Services
National Heart, Lung, and Blood Institute

Pozole with Chicken

As the weather cools down, enjoy this stew made with hominy, red chile sauce, and shredded chicken.

Yield: 6 cups

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

Ingredients

• 1 tablespoon vegetable oil
• 1 can onion (chopped)
• 2 cloves garlic (minced (or 1/2 teaspoon garlic powder))
• 1 can red chili sauce ((10 oz))
• 3 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 can hominy ((15 oz) drained and rinsed)
• 2 cups chicken (cooked, shredded)
• Cabbage (shredded, optional)
• Radish (sliced, optional)
• Lime juice (optional)
• Cilantro (chopped, optional)
• Avocados (diced or sliced, optional)

Steps

1. Wash hands with soap and water.
2. In a large saucepan on medium heat, sauté onion in oil until it begins to soften, about 5 minutes. Add garlic and continue cooking for 1 minute.
3. Add the chile sauce, broth, cumin, oregano and hominy to the onion and bring to a boil, stirring. Reduce heat and simmer uncovered for 10 minutes. Stir in the chicken and heat through, about 2 minutes.
4. Spoon into shallow bowls and add toppings as desired.
5. Refrigerate leftovers within 2 hours.

Notes

• A rotisserie chicken makes this recipe quick to fix.
• No red chile sauce? You can also use 1 1/4 cups enchilada sauce.

Chicken Posole

Posole is a delicious side dish that can be served with several toppings. It can be eaten by itself, or it can be served with shredded cabbage, sliced radish, or chopped onions.

Ingredients

• 1 onion, chopped
• 3 large carrots, chopped
• 3 celery stalks, chopped
• 1/2 tablespoon garlic, finely chopped
• 2 tablespoons vegetable oil
• 2 1/2 cups hominy (2 – 15 ounce cans)
• 1 can chicken (about 12 ounces)
• 4 cups water
• 1 teaspoon cayenne or jalapeño chilies, seeds removed and finely chopped (optional)
• 1/2 teaspoon chili powder (optional)
• 1/2 teaspoon oregano (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. In a medium-sized pot, brown onion, carrots, celery, and garlic in vegetable oil over medium heat for 10 minutes.
2. Add hominy, chicken, and water. If using cayenne pepper, jalapeño chilies, chili powder, or oregano, add that, too. Mix well.
3. Bring pot to a boil. Lower heat and cook for about 10 minutes.
4. Add salt and pepper. Serve hot.

Notes

Learn more about:

• Onions
• Carrots
• Celery
• Garlic
• Herbs

Source:

A Harvest of Recipes with USDA Foods
USDA Food Distribution Program on Indian Reservations