Posole is the perfect warm weather soup. It’s kind of like Mexican pho, in that it has the hot spicy soup/cool fresh veggie yin yang thing goin’ on. I learned to make it whilst dating the most horrible guy, whose only redeeming quality (seriously, the only. What was I thinking?) was that he was a damn fine cook. Of course, I’ve improved the recipe since then, which is how I feel about my life in general since I left him. Here’s my recipe:
Serves 3 (assuming seconds, which I assure you will happen)
1 big ole can of hominy, white or yellow according to your preference
Enough veggie broth (or water and bouillon) to cover the hominy by about 2 inches
A bag of soy curls, long ones broken in half
A palmful each:
(if my lackadaisical measuring freaks you out, try a tablespoon each instead)
Put everything but the soy curls in a pot and bring to a low boil. While you’re waiting for the pot to boil, break the longer soy curls in half. Once the whole thing comes to the low boil, turn it to a low simmer, add the soy curls, and lid it. You can eat it as soon as the soy curls are soft (about 10 minutes), but the longer it cooks the more flavorful it gets, so try to wait at least half an hour, stirring every once in a while.
1 lemon, cut into wedges
1/2 of a small red onion, diced
A large handful of cilantro, chopped or plucked into small bits
1/2 of a large tomato, diced
I like to put each topping in its own serving dish and allow everyone to dress their soup as they like. The lemon is for squeezing into the soup. Grab a hard cider or a cerveza and enjoy this soup out on the patio!