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Gallery Posole with Garnishes Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 teaspoon extra-virgin olive oil 1 medium-size yellow onion, diced (about 1 1/2 cups) 2 medium-size garlic cloves 1 1/2 teaspoons cumin 1 teaspoon kosher salt One 16-ounce can hominy, drained 1 small jalapeno pepper 1 pound tomatillos, diced (about 3 cups) 2 bunches Swiss chard, coarsely chopped (about 26 ounces) 4 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned 2 bay leaves Garnishes 8 radishes, very thinly sliced 2 jalapeno peppers, very thinly sliced 1 small avocado, peeled, halved, pitted, and quartered 8 scallions, very thinly sliced 2 tablespoons sour cream 2 limes, quartered Chile de arbol powder 8 sprigs of fresh cilantro, coarsely chopped

Gallery Posole with Garnishes

Recipe Summary Servings: 4

Posole with Garnishes

Posole with Garnishes

Posole with Garnishes

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 teaspoon extra-virgin olive oil 1 medium-size yellow onion, diced (about 1 1/2 cups) 2 medium-size garlic cloves 1 1/2 teaspoons cumin 1 teaspoon kosher salt One 16-ounce can hominy, drained 1 small jalapeno pepper 1 pound tomatillos, diced (about 3 cups) 2 bunches Swiss chard, coarsely chopped (about 26 ounces) 4 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned 2 bay leaves

  • 8 radishes, very thinly sliced 2 jalapeno peppers, very thinly sliced 1 small avocado, peeled, halved, pitted, and quartered 8 scallions, very thinly sliced 2 tablespoons sour cream 2 limes, quartered Chile de arbol powder 8 sprigs of fresh cilantro, coarsely chopped

Directions

Heat the oil in a large pot. Add the onion and garlic, cover, and cook, stirring occasionally, until the onion is soft, about 5 minutes.

Add the cumin and salt and cook until fragrant, about 30 seconds. Add the hominy, jalapeno, and tomatillos and cook, stirring, for 1 minute. Add the Swiss chard, stock, and bay leaves and bring to a boil.

Cover and cook, stirring, until the chard is wilted and the leaves are tender, about 20 minutes. Remove the bay leaves.

Ladle the soup into 4 bowls and garnish each serving with radishes, jalapenos, avocado, scallions, sour cream, and 2 lime wedges. Sprinkle with chile de arbol powder and top with the chopped cilantro sprigs.

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All Reviews for Posole with Garnishes

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All Reviews for Posole with Garnishes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest