Posole with Garnishes
The perfect informal supper, posole, a traditional Mexican main-course soup, is a beautiful and wonderfully satisfying one-pot meal. Canned hominy is available in supermarkets, natural foods stores, and specialty markets.
- 1 teaspoon extra-virgin olive oil
- 1 medium-size yellow onion, diced (about 1 1/2 cups)
- 2 medium-size garlic cloves
- 1 1/2 teaspoons cumin
- 1 teaspoon kosher salt
- One 16-ounce can hominy, drained
- 1 small jalapeno pepper
- 1 pound tomatillos, diced (about 3 cups)
- 2 bunches Swiss chard, coarsely chopped (about 26 ounces)
- 4 cups Chicken Stock to Make 1 1/2 Quarts (http://www.wholeliving.com/130403/chicken-stock-make-1-12-quarts), or low-sodium canned
- 2 bay leaves
- 8 radishes, very thinly sliced
- 2 jalapeno peppers, very thinly sliced
- 1 small avocado, peeled, halved, pitted, and quartered
- 8 scallions, very thinly sliced
- 2 tablespoons sour cream
- 2 limes, quartered
- Chile de arbol powder
- 8 sprigs of fresh cilantro, coarsely chopped
- Heat the oil in a large pot. Add the onion and garlic, cover, and cook, stirring occasionally, until the onion is soft, about 5 minutes.
- Add the cumin and salt and cook until fragrant, about 30 seconds. Add the hominy, jalapeno, and tomatillos and cook, stirring, for 1 minute. Add the Swiss chard, stock, and bay leaves and bring to a boil.
- Cover and cook, stirring, until the chard is wilted and the leaves are tender, about 20 minutes. Remove the bay leaves.
- Ladle the soup into 4 bowls and garnish each serving with radishes, jalapenos, avocado, scallions, sour cream, and 2 lime wedges. Sprinkle with chile de arbol powder and top with the chopped cilantro sprigs.
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