Posole in Broth Recipe
2012 was a quirky one. It had no qualms dealing a number of wildcards - mostly, but not all, the good kind. When I was sitting here last year I certainly had no sense I would find myself in place as incredible as this, or this. I also didn't know I'd learn how to clean up after a flood, use an epi-pen, or stand on a paddle board. But there you have it. And I didn't know anything about starting a shop, but now, a couple thousand shipments (and paper cuts) later, I do.
At the close of each year, I do my best to clear some space to reflect on the year past, and to consider the one to come. And it's strange, although I think about many of the same themes year-over-year, there is something about the first of January, and having a clean slate, that makes everything seem fresh and possible again. I hope you're feeling good about welcoming the new year as well. My hope is for continued health and happiness, balance and inspiration. I hope to revisit a few of the places I love, and venture to a handful of places new to me. I would like to give QUITOKEETO a proper home, and work on more collaborations related to it. I want to start another book. What else? More soup nights with friends are in order, and brunches with family. And related to this site, I want to write more recipes like this one. The sort that smacks of the ingredient palette I love, with flavors and textures that come together in a way that makes it extra hard for me to hold out sharing with you.
I thought it would be fitting to welcome the new year with a good brothy soup. One that is full of goodness, flavors, and textures. Something healthy, interesting, and satisfying.
Please know, I'm so grateful that after nearly ten years of sharing recipes (and photos & stories) on this site, I still love it. I'm inspired every time I go to the market, I learn something new each time I walk into my kitchen, and I gain so much through your comments and ideas. Thank you. Here's to an electric, sparkling, healthy, and peaceful New Year everyone. Much love, Heidi
- More Main Course Recipes -
Posole in Broth
It's important you use great tasting broth as the base here. I did a blend of the corn broth from cooking the posole supplemented with water (to get 5 cups), a bit of bouillon, and salt to taste. Just make sure it tastes like something you'd like a bowl of before moving forward with the recipe. I always cook my hominy/posole from dried kernels, I suspect you could substitute drained canned hominy, but truth-be-told, I've never tried it. A few other notes, this makes a big pot, and leftovers are great for days. Also(!) I forgot to add the scallions to my bowl before I shot the photo - apologies!
1 lb / 2 1/2 cups dried posole / hominy
1 medium white or yellow onion
5 cups great-tasting broth (see head note)
1 serrano chile, seeded and minced
2 cups / 12 ounces cooked mung beans, optional**
1 bunch of scallions, trimmed and shredded
To serve: chopped olives, sliced avocado, sprouts or micro greens, toasted sliced almonds, and/or a drizzle of olive or lemon oil.
To cook the posole kernels, rinse and pick over the kernels, cover with water and let soak for at least six hours, or overnight. Drain, place in a large pot with the onion, halved and peeled, and cover with a few inches of water. Bring to a boil, and cook for about an hour, or until a good percentage of the kernels blossom. Drain, reserving the broth and onion, and set aside. If you're making this ahead of time, both the broth and the cooked posole kernels (drained) freeze well.
When you're ready to make the posole, slice the reserved onion, and add it to a large pot along with the posole kernels, and roughly 5 cups of broth - enough to just cover the kernels. Add the chile and bring to a simmer over medium heat. Gently stir in the mung beans, and scallions.
To serve, ladle into shallow bowls and add as many toppings as you can handle. Don't skimp, really(!) they're what make this version of posole really come together. Avocado, almonds, and chopped olives are important - so if you're going to choose just a few, those are my recommendation. The creamy fattiness from the avocado with the starchy posole, the punch of olive brininess, and crunch from the almonds really work nicely.
**To cook mung beans: Rinse and pick over well. Place in a saucepan, cover with water, bring to a boil, and simmer until tender but not falling apart, roughly 25-30 minutes.
Prep time: 10 min - Cook time: 70 min