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Posole, sometimes referred to as hominy soup, is a well-known traditional Mexican meal with a colorful past. Hominy, which is made composed of dried maize kernels that have been steeped in an alkaline solution to improve their texture and flavor, is the main ingredient in this hearty soup. This dish will quickly become a family favorite because to its earthy aroma and well-balanced combination of delicate hominy, luscious chunks of meat (usually pork or chicken), and a potpourri of aromatic spices.
Ingredients:
For this soul-soothing Hominy Soup, you’ll need the following ingredients:
- 1 cup dried hominy (soaked overnight)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, seeded and finely chopped (optional, for some heat)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 can (14 oz) diced tomatoes (fire-roasted, if available)
- 4 cups vegetable broth (or chicken broth, if preferred)
- 2 cups cooked chicken, shredded (optional, for a meaty version)
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped, for garnish
- Lime wedges, for serving
Instructions:
Step 1: Prepare the Hominy
After a thorough rinsing, immerse the dried hominy in water for the entire next day. This will shorten the cooking time for the hominy and provide a delicate texture for the soup.
Step 2: Saute the Aromatics
The olive oil should be heated over medium heat in a big saucepan or Dutch oven. After adding the minced garlic, simmer for an additional minute until aromatic. Add the chopped onions and sauté until transparent.
Step 3: Add Vegetables and Spices
Add the chopped carrots, celery, red, green, and jalapenos (if using) as well as the peppers. Vegetables should be sautéed until they start to soften. Then, add the ground cumin, dried oregano, and smoked paprika to the veggies and stir to properly distribute the flavorful spices.
Step 4: Simmer the Hominy
The hominy should be drained and added to the stew. Add the chicken broth (or veggie broth) and chopped tomatoes after stirring. After bringing the mixture to a mild boil, turn the heat down to low, cover the pot, and let the mixture simmer for one to one and a half hours, or until the hominy is thoroughly cooked and soft. This is the ideal moment to add any shredded chicken you intend to use.
Step 5: Season to Perfection
Make sure the flavours are adjusted to your liking by tasting the soup and adding salt and pepper as needed. Cumin and smoked paprika should add a stunning depth of flavour to the soup.
Step 6: Serve and Garnish
Pour the flavorful hominy soup into bowls, then top each dish with chopped cilantro or parsley for a bright herbal touch. Provide lime wedges on the side so that your guests may squeeze some zesty deliciousness into their bowls for an extra kick.
Hominy Soup
Equipment
- Large pot or Dutch oven:
- Stove or Cooktop
- Cutting board and knife:
- Measuring cups and spoons
- Wooden spoon or spatula
- Can opener:
- Soup Ladle
Ingredients
- 1 cup dried hominy (soaked overnight)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, seeded and finely chopped (optional, for some heat)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 can (14 oz) diced tomatoes (fire-roasted, if available)
- 4 cups vegetable broth (or chicken broth, if preferred)
- 2 cups cooked chicken, shredded (optional, for a meaty version)
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped, for garnish
- Lime wedges, for serving
Instructions
Step 1: Prepare the Hominy
- After a thorough rinsing, immerse the dried hominy in water for the entire next day. This will shorten the cooking time for the hominy and provide a delicate texture for the soup.
Step 2: Saute the Aromatics
- The olive oil should be heated over medium heat in a big saucepan or Dutch oven. After adding the minced garlic, simmer for an additional minute until aromatic. Add the chopped onions and sauté until transparent.
Step 3: Add Vegetables and Spices
- Add the chopped carrots, celery, red, green, and jalapenos (if using) as well as the peppers. Vegetables should be sautéed until they start to soften. Then, add the ground cumin, dried oregano, and smoked paprika to the veggies and stir to properly distribute the flavorful spices.
Step 4: Simmer the Hominy
- The hominy should be drained and added to the stew. Add the chicken broth (or veggie broth) and chopped tomatoes after stirring. After bringing the mixture to a mild boil, turn the heat down to low, cover the pot, and let the mixture simmer for one to one and a half hours, or until the hominy is thoroughly cooked and soft. This is the ideal moment to add any shredded chicken you intend to use.
Step 5: Season to Perfection
- Make sure the flavours are adjusted to your liking by tasting the soup and adding salt and pepper as needed. Cumin and smoked paprika should add a stunning depth of flavour to the soup.
Step 6: Serve and Garnish
- Pour the flavorful hominy soup into bowls, and for a bright herbal touch, top each dish with chopped cilantro or parsley. Serve lime wedges on the side for an extra kick so your guests may squeeze some zesty deliciousness into their plates.
Video
Notes
Tips and Precautions for Making Hominy Soup:
- Hominy Should Be Properly Soaked: Make sure to soak the dried hominy for at least 8 to 12 hours, if not overnight. To soften the hominy and shorten cooking time, this step is essential.
- Use High-Quality Ingredients: For the greatest flavours in your soup, choose fresh veggies, premium canned tomatoes, and premium broth.
- Adapt the Spicy Level: If you want a milder soup, reduce the jalapeo’s quantity or leave it out entirely. As you proceed, taste as you go, and add spices gradually to your taste.
- Alternatives to Hominy: You may use canned hominy for dried hominy if you can’t locate it. Remember to drain and rinse any canned hominy before adding it to the soup.
- Cook Chicken Thoroughly: If using chicken in the soup, make sure it is fully cooked before incorporating it. The chicken can be cooked separately—by boiling, roasting, or grilling—and then shredded before being added to the soup while it’s simmering.
- Add fresh herbs: Fresh parsley or cilantro give the soup a blast of freshness. To keep the herbs’ fresh flavours, add them right before serving.
- Gradually season the soup: As the soup simmers, taste it and adjust the seasoning as necessary. If you over-season, it’s simpler to add additional spices rather than lessen their flavour.
- Properly Store and Reheat Leftover Soup: Let the soup cool to room temperature before placing it in an airtight container and placing it in the refrigerator. Reheat gently in the microwave or on the stove; if it thickens too much, add a little broth.
- Freezing: The soup made with hominy can be frozen for later use. Before transferring the soup to freezer-safe containers or bags, let it cool fully. To make them easier to identify, label and date them.
- Precautions for Jalapeños: When handling jalapenos or any other hot pepper, use gloves or make sure to properly wash your hands afterward. To avoid discomfort from the capsaicin in the peppers, refrain from touching your face, especially your eyes.
- Allergy Considerations: Please examine the ingredient list carefully to make sure there are no allergens present if you or anybody else eating the soup has allergies. Additionally, use caution when using broths from the supermarket since some may include allergies like soy or gluten.
- Portion Sizes: Be careful with portion sizes because the hominy and other ingredients raise the soup’s overall calorie and carbohydrate load.
Nutrition
Here’s a general estimate for a basic Hominy Soup recipe (without chicken) per serving (approximately 1 cup):
- Calories: Around 150-200 calories
- Carbohydrates: Approximately 30-35 grams
- Protein: Approximately 4-6 grams
- Fat: Approximately 2-4 grams
History –
Hominy Soup’s origins can be traced back to the native Americans, specifically the Native American tribes. A crucial component of the soup, hominy is formed from dried corn kernels that have been soaked in an alkaline solution, like lime or lye, to remove the outer shell and soften the grain. Native American societies have been nixtamalizing corn for generations to increase its nutritional value and make it simpler to digest.
Numerous Native American tribes adopted and modified the hominy-making process, and it eventually became a crucial component of their diet. Hominy was a valuable source of food during severe winters and times of food scarcity because it could be kept for extended periods of time. It was utilized in a variety of recipes, such as stews and soups, which gave the communities sustenance and comfort.
Corn and hominy gained widespread recognition and were integrated into many different cuisines with the arrival of European settlers in the Americas. Particularly the Spanish explorers took note of the native preparation techniques, which led to hominy fast spreading to other parts of the world. Hominy was a key component of foods like posole, a hearty and traditional soup served at joyous times, in Mexico.
Hominy-based soups became increasingly popular over time, and regional varieties appeared that reflected the various culinary influences present throughout the Americas. Hominy soup is still consumed in a variety of ways in the United States, Mexico, and other Latin American nations today. In addition, a lot of people now adore it as a comfort food because of its flavorful ingredients, adaptability, and historical value.
Hominy soup’s recipe has changed and been modified over the years, much like many other traditional foods, as each community and family has added their own special touches. It is still valued as a symbol of the rich culinary history of the Americas and a celebration of the customs and flavors that have been passed down through the ages.
