I love food accoutrements especially the raw veggies, sauces, fresh herbs and lime that come with soups like Posole and Pho. The smell alone makes me swoon – cilantro, lime, jalapenos – but then to be able to add the various items according to my likes and then make a perfect bowl of comforting soup, forget about it. Lots of “mmmm”ing ensues.

Here’s a recipe for posole that we really liked. I can’t remember the source where this adaptation came from but the inspiration is an undying quest to recreate “Visions of Mexico” with L & J and our meals at La Chata.

Happy “mmmmm”s!

Posole (Chicken) Soup

1 chicken breast (skin and bone in)
2 chicken legs (full leg with thigh and drumstick attached, skin and bone in)
1 large can of hominy (29 oz)
1 yellow onion diced
5 cloves garlic minced
½ can of tomato paste
dash of oregano
couple dashes of cumin
dash of chili powder
1 ½ box of chicken broth
1 bay leaf
Salt and Pepper

Cook onion in olive oil until translucent. Add garlic, tomato paste, and herbs and cook until paste turns a bit darker. Add chicken (skin removed) and broth. Bring to a simmer and cook for 30 mins. Pull out breast and shred. Add it back into soup with a drained can of the hominy. Salt and Pepper and Cumin to taste. Simmer for 30 mins.

Serve with shredded cabbage, lemon, avocado, cilantro, diced white onion, sliced radishes and tortilla strips.


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