Posole - The BEST Soup

sdrohcd
sdrohcd Posts: 5 Member
in Food and Nutrition
Does anyone want the recipe that I used to make enough for a week?

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Replies

  • robininfl
    robininfl Posts: 1,137 Member
    Is this the one with hominy? We love that stuff in soup.

    Yes please post recipe and here's our favorite.

    Canned chopped tomatoes, not drained
    Canned Pinto beans, not drained
    Canned hominy, drained
    Mole, paste or powder or homemade
    Miso
    Kale greens, fresh, cut into strips

    Onion, chopped

    Saute the onion in olive oil, add everything else except the kale and miso, and enough water to make it soupy. Once cooked, thin the miso with a little of the broth, incorporate that and the kale into the soup, yum.
  • Sabine_Stroehm
    Sabine_Stroehm Posts: 19,263 Member
    Poole ROCKS. Grew up noshing on that delicious goodness.
  • williams969
    williams969 Posts: 2,528 Member
    Ooh, me! Me! I'd love the recipe!

    I love posole! It IS the best soup ever! There's a casino buffet I love to go to, and I gladly pay $7.99 just to fill up on posole and fried plantains (the rest of the buffet sucks, hence the bargain basement price lol)..

  • pebble4321
    pebble4321 Posts: 1,132 Member
    Mmmmm, that looks like good soup. I've never seen hominy here though, so it's probably a non-starter. And no fried plantains either ... they were the best part about travelling in central america for me, I never see them in Australia.
  • Alatariel75
    Alatariel75 Posts: 18,237 Member
    edited September 2016
    pebble4321 wrote: »
    Mmmmm, that looks like good soup. I've never seen hominy here though, so it's probably a non-starter. And no fried plantains either ... they were the best part about travelling in central america for me, I never see them in Australia.

    You can get hominy in a few places, I have found it in a number those independent green grocery stores which also stock imported canned goods, and if you're in Melbourne they have it as USA Foods in Moorabbin (who also have an online store if you're really keen).
  • ClubSilencio
    ClubSilencio Posts: 2,983 Member
    Love chicken posole with a lot of lemon juice. Can't do that tripe stuff.

  • pebble4321
    pebble4321 Posts: 1,132 Member
    Thanks @Alatariel75 I'm on the other side of the country... but I might keep my eyes out in a few speciality supermarkets that I know. I'm always up for something different :)
  • AnvilHead
    AnvilHead Posts: 18,343 Member
    ClubSilencio wrote: »
    Love chicken posole with a lot of lemon juice. Can't do that tripe stuff.

    Funny, because seeing that picture made me hungry for a big bowl of menudo. :) I like posole, but if given a choice I'd take menudo any day!
  • megandme120
    megandme120 Posts: 95 Member
    Can I have the recipe please?
  • mbeuchert24
    mbeuchert24 Posts: 204 Member
    I love posole!! Would love the recipe!
  • French_Peasant
    French_Peasant Posts: 1,639 Member
    I was just looking for a good recipe for red pozole. I fell in love with it at a local restuarant, which serves it with chicken and hominy, and topped with a big pile of sliced fresh red cabbage. I would not normally eat raw cabbage, but it is awesome with the pozole. SO DELICIOUS.
  • ccrdragon
    ccrdragon Posts: 3,374 Member
    edited September 2016
    I am so looking forward to the cooler months when my wife will once again be making this absolutely wonderful soup!!
  • fishshark
    fishshark Posts: 1,886 Member
    i LOVE posole.. the first time i ate it at age 8 I got hives and I was soo sad because it became my favorite. I think it was an isolated incident haha. I use this recipe sans pork because I don't eat it.

    http://www.mexicoinmykitchen.com/2010/09/how-to-make-pozole-como-hacer-pozole.html
  • French_Peasant
    French_Peasant Posts: 1,639 Member
    fishshark wrote: »
    i LOVE posole.. the first time i ate it at age 8 I got hives and I was soo sad because it became my favorite. I think it was an isolated incident haha. I use this recipe sans pork because I don't eat it.

    http://www.mexicoinmykitchen.com/2010/09/how-to-make-pozole-como-hacer-pozole.html

    That looks like a great recipe. Did I see somewhere else that you are a chef or have a cooking connection of some sort? I only have green anchos currently in my garden (takes too long to turn red) but have red jalapenos, chilis, Anaheim chilis, and bell peppers, and figure I will be safe using some combination of those. I had to look up guajillo peppers and found they are a kind of chili, so the ones I have might be a good substitute, and the bell peppers can cool things down a bit, LOL.
  • fishshark
    fishshark Posts: 1,886 Member
    jmbmilholland wrote: »
    fishshark wrote: »
    i LOVE posole.. the first time i ate it at age 8 I got hives and I was soo sad because it became my favorite. I think it was an isolated incident haha. I use this recipe sans pork because I don't eat it.

    http://www.mexicoinmykitchen.com/2010/09/how-to-make-pozole-como-hacer-pozole.html

    That looks like a great recipe. Did I see somewhere else that you are a chef or have a cooking connection of some sort? I only have green anchos currently in my garden (takes too long to turn red) but have red jalapenos, chilis, Anaheim chilis, and bell peppers, and figure I will be safe using some combination of those. I had to look up guajillo peppers and found they are a kind of chili, so the ones I have might be a good substitute, and the bell peppers can cool things down a bit, LOL.

    yup chef.. not using dried chilis will change the taste a bit. I would roast the ancho, anaheim and a couple jalapenos in the oven or if you have a gas stove. the roasting will help develop the flavors. there is a "white" posole my best friends mom makes both red and white. The while uses green chilies! here is a recipie
    http://www.food.com/recipe/territorial-chile-posole-stew-146958?photo=96122
  • French_Peasant
    French_Peasant Posts: 1,639 Member
    fishshark wrote: »
    jmbmilholland wrote: »
    fishshark wrote: »
    i LOVE posole.. the first time i ate it at age 8 I got hives and I was soo sad because it became my favorite. I think it was an isolated incident haha. I use this recipe sans pork because I don't eat it.

    http://www.mexicoinmykitchen.com/2010/09/how-to-make-pozole-como-hacer-pozole.html

    That looks like a great recipe. Did I see somewhere else that you are a chef or have a cooking connection of some sort? I only have green anchos currently in my garden (takes too long to turn red) but have red jalapenos, chilis, Anaheim chilis, and bell peppers, and figure I will be safe using some combination of those. I had to look up guajillo peppers and found they are a kind of chili, so the ones I have might be a good substitute, and the bell peppers can cool things down a bit, LOL.

    yup chef.. not using dried chilis will change the taste a bit. I would roast the ancho, anaheim and a couple jalapenos in the oven or if you have a gas stove. the roasting will help develop the flavors. there is a "white" posole my best friends mom makes both red and white. The while uses green chilies! here is a recipie
    http://www.food.com/recipe/territorial-chile-posole-stew-146958?photo=96122

    Thank you for the professional advice! I am a firm believer in roasting vegetables so that sounds awesome. You don't happen to have any top secret recipes for, say, about 40 pounds of patty pan squash would you? Just an entirely theoretical question of course. :)
  • AdamAthletic
    AdamAthletic Posts: 2,985 Member
    Mmmm looks delish!!!
  • fishshark
    fishshark Posts: 1,886 Member
    jmbmilholland wrote: »
    fishshark wrote: »
    jmbmilholland wrote: »
    fishshark wrote: »
    i LOVE posole.. the first time i ate it at age 8 I got hives and I was soo sad because it became my favorite. I think it was an isolated incident haha. I use this recipe sans pork because I don't eat it.

    http://www.mexicoinmykitchen.com/2010/09/how-to-make-pozole-como-hacer-pozole.html

    That looks like a great recipe. Did I see somewhere else that you are a chef or have a cooking connection of some sort? I only have green anchos currently in my garden (takes too long to turn red) but have red jalapenos, chilis, Anaheim chilis, and bell peppers, and figure I will be safe using some combination of those. I had to look up guajillo peppers and found they are a kind of chili, so the ones I have might be a good substitute, and the bell peppers can cool things down a bit, LOL.

    yup chef.. not using dried chilis will change the taste a bit. I would roast the ancho, anaheim and a couple jalapenos in the oven or if you have a gas stove. the roasting will help develop the flavors. there is a "white" posole my best friends mom makes both red and white. The while uses green chilies! here is a recipie
    http://www.food.com/recipe/territorial-chile-posole-stew-146958?photo=96122

    Thank you for the professional advice! I am a firm believer in roasting vegetables so that sounds awesome. You don't happen to have any top secret recipes for, say, about 40 pounds of patty pan squash would you? Just an entirely theoretical question of course. :)

    omg hHah FOURTY POUNDS! Id be eating it for breakfast lunch and dinner lol. Stuff it, roast it, and top it with an egg haha!
  • French_Peasant
    French_Peasant Posts: 1,639 Member
    fishshark wrote: »
    jmbmilholland wrote: »
    fishshark wrote: »
    jmbmilholland wrote: »
    fishshark wrote: »
    i LOVE posole.. the first time i ate it at age 8 I got hives and I was soo sad because it became my favorite. I think it was an isolated incident haha. I use this recipe sans pork because I don't eat it.

    http://www.mexicoinmykitchen.com/2010/09/how-to-make-pozole-como-hacer-pozole.html

    That looks like a great recipe. Did I see somewhere else that you are a chef or have a cooking connection of some sort? I only have green anchos currently in my garden (takes too long to turn red) but have red jalapenos, chilis, Anaheim chilis, and bell peppers, and figure I will be safe using some combination of those. I had to look up guajillo peppers and found they are a kind of chili, so the ones I have might be a good substitute, and the bell peppers can cool things down a bit, LOL.

    yup chef.. not using dried chilis will change the taste a bit. I would roast the ancho, anaheim and a couple jalapenos in the oven or if you have a gas stove. the roasting will help develop the flavors. there is a "white" posole my best friends mom makes both red and white. The while uses green chilies! here is a recipie
    http://www.food.com/recipe/territorial-chile-posole-stew-146958?photo=96122

    Thank you for the professional advice! I am a firm believer in roasting vegetables so that sounds awesome. You don't happen to have any top secret recipes for, say, about 40 pounds of patty pan squash would you? Just an entirely theoretical question of course. :)

    omg hHah FOURTY POUNDS! Id be eating it for breakfast lunch and dinner lol. Stuff it, roast it, and top it with an egg haha!

    I think they're going to plot our destruction and take over the house. 1b04sf7gw7kv.jpeg
  • fishshark
    fishshark Posts: 1,886 Member
    jmbmilholland wrote: »
    fishshark wrote: »
    jmbmilholland wrote: »
    fishshark wrote: »
    jmbmilholland wrote: »
    fishshark wrote: »
    i LOVE posole.. the first time i ate it at age 8 I got hives and I was soo sad because it became my favorite. I think it was an isolated incident haha. I use this recipe sans pork because I don't eat it.

    http://www.mexicoinmykitchen.com/2010/09/how-to-make-pozole-como-hacer-pozole.html

    That looks like a great recipe. Did I see somewhere else that you are a chef or have a cooking connection of some sort? I only have green anchos currently in my garden (takes too long to turn red) but have red jalapenos, chilis, Anaheim chilis, and bell peppers, and figure I will be safe using some combination of those. I had to look up guajillo peppers and found they are a kind of chili, so the ones I have might be a good substitute, and the bell peppers can cool things down a bit, LOL.

    yup chef.. not using dried chilis will change the taste a bit. I would roast the ancho, anaheim and a couple jalapenos in the oven or if you have a gas stove. the roasting will help develop the flavors. there is a "white" posole my best friends mom makes both red and white. The while uses green chilies! here is a recipie
    http://www.food.com/recipe/territorial-chile-posole-stew-146958?photo=96122

    Thank you for the professional advice! I am a firm believer in roasting vegetables so that sounds awesome. You don't happen to have any top secret recipes for, say, about 40 pounds of patty pan squash would you? Just an entirely theoretical question of course. :)

    omg hHah FOURTY POUNDS! Id be eating it for breakfast lunch and dinner lol. Stuff it, roast it, and top it with an egg haha!

    I think they're going to plot our destruction and take over the house. 1b04sf7gw7kv.jpeg

    haha! they are almost to pretty to eat.

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