Green chile posole is a staple in my home, and Posole in general is a staple throughout the Southwest and Mexico. Posole, which means “hominy”, is a traditional soup or stew from Mexico. It is made from hominy (chewy, puffy kernels of corn), with meat, and can be seasoned and garnished with any variation of shredded lettuce, chile peppers, onion, garlic, radishes, avocado, salsa or limes. Posole is typically served on New Year’s Eve to celebrate the new year.
TIP Not a fan of green enchilada sauce or just have red on hand? No worries, the red and green versions can both be used.
What You Need
- 3 pork chops or chicken breasts cooked and chopped
- 25 oz. can hominy
- 28 oz. can green chile enchilada sauce
- 32 oz. low sodium chicken stock
- 1 T. TLC Original House Seasoning combo of sea salt, garlic and pepper
- ¼ t. cumin
- ½-1 c. chopped cilantro
- 2 limes cut into wedges
How to Make It
- Drain and rinse the hominy.
- Combine hominy, enchilada sauce, stock, House Seasoning and cumin into a large pot.
- Bring to a boil for 10 minutes, reduce to low and allow to simmer for 30 more minutes.
- Add the pork chop (or chicken), and allow to warm through for a few minutes.
- Ladle into bowls.
- Garnish with cilantro, avocado (optional), and squeeze lime juice over the top. I also like to sprinkle on some of my Christy's Chile Lime for an additional pop of flavor.