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New Mexican Posole

January/February 1995, EatingWell Serves Two

Your rating: None Average: 4.8 (17 votes)

Posole, originally from Jalisco, Mexico, is traditionally served around Christmastime. It's so tasty and—with a few convenience items like canned hominy and chili powder—easy to make that we like it any time of year. Shredded cheese, cilantro or thinly sliced radishes are traditional toppings for this stew.



READER'S COMMENT:
"I LOVE this recipe has lots of flavor. I even add a little extra cabbage to the soup, instead of just putting it on top. "
New Mexican Posole

3 Reviews for New Mexican Posole

11/08/2013
Anonymous

This was so good! Toasting the oregano really made a difference in the flavor. I couldn't find hominy (I even went to the well-stocked specialty store!), so I used a can of corn instead. Also increased the cabbage a little and simmered it in the soup with the chicken and beans. The lime wedges for serving are a must - give it a little something extra.

I'm excited to make this again!

Comments
08/13/2010

I LOVE this recipe has lots of flavor. I even add a little extra cabbage to the soup, instead of just putting it on top.

Comments
12/01/2009
Anonymous

This was a fantastic receipe, very easy to make. I added a can of diced green chilies to the recipe as well! Yum!

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