Posole

As Hominy soups go, this is more complex than most, but it’s tasty.

1. 1 teaspoon dried oregano
2. 1/2 cup chopped red onion, divided
3. 2 teaspoons canola oil
4. Pinch of salt
5. 1 small garlic clove, finely chopped
6. 1/2 teaspoon red chili powder
7. 1 (14 ounce) can chicken broth
8. 1 (15 ounce) can hominy, rinsed
9. 6 ounces boneless, skinless chicken breast, trimmed of fat and cut into small pieces
10. 1 cup finely shredded green cabbage
11. 2 lime wedges

Directions – serves 2

1. Toast oregano in a small dry skillet over medium-high heat until fragrant, about 30 seconds. Transfer to a plate to cool. Combine 1/2 teaspoon toasted oregano and 2 tablespoons onion in a small bowl.
2. Heat oil in a medium saucepan over medium heat. Add the remaining 6 tablespoons onion and salt; cover and cook over medium heat until the onions are translucent, about 2 minutes. Add garlic and cook for 1 minute. Add the remaining 1/2 teaspoon toasted oregano and chili powder and cook for 1 minute. Add broth and hominy, bring to a simmer and cook for 5 minutes. Add chicken; return to a simmer and cook until the chicken is no longer pink in the middle, about 5 minutes. Top with cabbage and the reserved onion-oregano mixture. Serve with lime wedges. If you like your soups meatier (thicker), simply reduce the amount of broth.

Caldo De Res

(Beef Soup): This is a traditional Mexican recipe for beef soup (Caldo De Res) and can be a meal in itself. Without the meat, it can be a nice vegetarian soup as well. Serve with corn tortillas and limes on the side. Serves Six
2 pounds beef shank, with bone
3 small zucchini, coarsely chopped
2 teaspoons salt
1 teaspoon ground black pepper
1 onion, chopped
2 diced tomatoes
2 medium carrots, coarsely chopped
1/4 cup chopped fresh cilantro
2 potatoes, quartered
2 ears corn, husked and cut into thirds
1 medium head cabbage, cored and cut into wedges
DIRECTIONS
1. Cook the beef (in water or beef broth) in a large pot (with lid) over low heat until tender (about two hours)
2. Add the rest of the ingredients; add water sufficient to cover ingredients then simmer for 30 minutes or until corn is tender and well done.
3. Remove lid, stir, and simmer for another half hour with lid off. Serve hot.
What beverage do you serve with this? I prefer beer, but almost any beverage (except eggnog) will do.