Posole, which is sometimes spelt pozole, is a traditional Mexican food recipe and this soup dates back hundreds of years. This dish is made with corn, meat, and seasonings including chilies. The meat might be chicken, turkey or pork rinds. There are also vegetarian and vegans versions of posole.
The ingredients of this dish changed a little after the Spanish began to arrive in South America but corn remained a popular ingredient in most of the recipes. You can get it in Mexican restaurants in the American southwest as well as in numerous Mexican states. Corn was sacred for the Aztecs, so posole was prepared for special occasions.
Heat three tablespoons of oil in a big pot and cook two diced yellow onions and two chopped, de-seeded, fresh poblano chilies in there until they are tender. Stir in two minced garlic cloves and cook for two minutes.
Add a tablespoon of chili powder and two tablespoons each of dried oregano and ground cumin. Stir in two quarts of turkey broth, four cups of cubed cooked turkey, a four ounce can of chopped green chilies and two fifteen ounce cans of drained, rinsed cannellini beans.
Add two fifteen ounce cans of drained white hominy and stir well. You can add a little more water if necessary, to ensure everything in the pan is covered in liquid. Taste the mixture and add salt and pepper if necessary. Bring the soup to the boil, then turn the heat down and let it simmer for an hour, so the flavors can blend. Stir it a few times during the cooking process.
Very few traditional Mexican foods are vegan because Mexans love meat, fish, and animal products like eggs, cheese and cream, but if you are a vegan you can still enjoy Mexican food, as this tasty vegan soup recipe proves.
Simmer a diced onion, three sliced carrots, and three minced garlic cloves in half a cup of water until the onion is soft. Add three cups of vegetable broth and let the soup simmer for five minutes or until the carrots are tender.
Add half a teaspoon each of salt and cumin, a teaspoon of chili powder, a pinch of black pepper, a chopped red bell pepper, and a fifteen ounce can each of crushed tomatoes and hominy. Simmer the soup for twenty five minutes, then serve, garnished with fresh cilantro.
Heat a tablespoon of oil in a skillet over a moderately high heat. Saute a chopped onion in there for five minutes, then add three minced garlic cloves and stir for half a minute.
Add three cups of clam juice, a cup of salsa verde (it might be labeled as tomatillo salsa), a fifteen ounce can of white hominy (drain and rinse it first), two tablespoons of finely chopped sun-dried tomatoes in oil and a tablespoon of grated lime zest. Simmer for five minutes. Let the mixture cool down, and then bring it back to a simmer.
Add a pound each of horizontally halved sea scallops and peeled, de-veined, uncooked jumbo shrimp and three tablespoons of chopped cilantro. You can add more clam juice if the soup is too thick. Simmer the mixture until the seafood is done, then season with salt and pepper and serve with more cilantro sprinkled over it.