Hominy corn is a marvel. It's the kind of corn used to make corn tortillas and grits. It’s big, fluffy, starchy, nutty and not at all sweet like smaller yellow corn. It’s really not something you can swap out in this recipe, so hunt through the well stocked markets & Mexican food shops where you live. I can only find canned hominy in Victoria, but dried is good too if you can get it. You will just need to treat it like beans: soak overnight and then boil in plenty of water until tender but chewy. If you can’t find this corn where you live, it’s worth doing an online order. It really makes the whole soup.
I put a lot of tomatoes in this soup, which is not the most traditional way to make posole, but it’s really good. The other thing that really makes posole pop is lots of toppings. I like to add avocado slices, queso fresco or feta crumbles, cilantro and squeeze in lots of lime. Finely sliced radish, shredded cabbage and crispy tortilla strips are great too.
It freezes really well, so I often make a big batch to freeze and take for my lunch. Just remember to pack a little toppings kit to take with you.
- 1 whole bulb garlic, peeled and smashed
- 1 large yellow onion, or 2 shallots
- 2 tsp cumin
- 1 tsp crushed chili flakes
- 2 pounds tomatoes, or 2 tins crushed tomatoes
- A couple whole dried chilies, I think mine were guajillo, but, embarrassingly, I didn’t label my chili jar.
- 4 cups chicken stock
- 2 chicken breasts
- 2 large cans hominy corn, about 4 cups
- Salt and pepper to taste
To serve; avocado, crumbled feta or queso fresco cheese, cilantro, strips of fried tortillas and lime wedges
Sauté the garlic and onion in a large heavy pot on medium heat until fragrant and beginning to colour. Add cumin and chili flakes and cook a few more minutes until very fragrant. Add tomatoes. Rinse chilies and soak for a few minutes in hot water.
Add chicken stock, chicken breasts and soaked chilies. Increase heat and bring to a boil. Reduce heat to medium-low. Simmer until chicken is cooked through, about 20 minutes. Pull out the chicken and set aside to cool slightly.
Using an immersion blender or food processor, purée the soup until all vegetables are completely incorporated. Add hominy corn to soup and heat on medium. Shred the chicken finely with two forks and add into soup. Heat through and serve in bowls, with lots of toppings.