Spicy Chicken and Hominy Soup
This slow-cooked soup is also called "posole," a traditional good luck New Year's meal in my native New Mexico. Everyone makes it differently—my soup answers the age-old chili question, "Red or green?" by using both!—Janet Christine McDaniel, Arlington, Texas
Reviews
This soup was delicious. We love everything about it. It's spicy and all the ingredients go well together. I have already made this twice. I highly recommend it.
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Very tasty. A little on the spicy side for some, but but a dab of sour cream in to "cool it down" a bit.Years ago I was a missionary in Mexico and have very fond memories of the beloved posole (and the wonderful family who shared it with us so many times). I was excited to stumble across the recipe after 15 years of waiting. We served it with hot, fresh bread on the side and everyone loved it!By the way, if you're in need of a quick bread recipe (little prep time, not length of waiting) try Artisan Bread in 5 Minutes a Day. I made the Oat Bread and served it up with the posole. Excellent combination for a warm, comforting meal.*** This is not a recipe for children. Too spicy. ***
The author of this recipe clearly states that everyone makes the recipe differently but this is how SHE makes it.Thanks for sharing the recipe Janet. My family liked it.
I was born in New Mexico and we do not use chicken we use pork and we also use blended red chili , never Green chili for a can. We freeze roasted chili for the winter. Blended Dried Red chili. Garlic and oregano are the only seasoning we use. And use red chili only.