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Easy Weeknight Posole
Author: angela@eatlivehappy
Ingredients
  • 1 small onion julienne
  • 1 large clove garlic minced
  • olive oil
  • 2 cups cooked pulled pork or chicken
  • 1 cup Homemade Mexican adobo sauce Mexican Adobo Sauce
  • 4 cups good quality chicken broth
  • 1-25 ounce can hominy drained and rinsed
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon mexican oregano
  • 1/4 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper to taste
Toppings:
  • chopped cabbage
  • fresh cilantro torn
  • cojita cheese crumbled (or your favorite cheese)
  • crunchy tortilla strips or crumbled tortilla chips
  • fresh lime wedges
Instructions
In a pan, over medium heat, cook onion and garlic in olive oil until tender and translucent. do not brown. Add cooked pork/chicken and adobo sauce, cook about 3-4 minutes, stirring occasionally. Add broth, hominy and seasonings, stir to combine. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes, stirring as needed.
Ladle soup into bowls. Top with cabbage, cilantro, cheese and tortilla strips. Squeeze with fresh lime wedge.