Serves 8 to 10
Posole
1 package frozen posole (available at most grocers)
Water (to cover posole)
1 tablespoon ground red chile pepper
2 teaspoons dried oregano
1 tablespoon kosher salt
Soup
2 tablespoons olive oil
1 1/2 cups celery, sliced
1 1/2 cups leeks, sliced
1 medium white onion, diced
1 cup carrots sliced into 1/4-inch rounds
2 tablespoons chopped hot green chiles
1/2 cup diced canned plum tomatoes
1 teaspoon each of kosher salt, thyme, sage, oregano and ground red chile pepper
2 teaspoons ground cumin
1 1/2 cups cooked posole
2 cups posole cooking water
5 to 6 cups water
1/2 cup freshly squeezed orange juice
2 to 3 tablespoons freshly squeezed lime juice
1/4 cup chopped fresh cilantro
1 1/2 cups thinly sliced green cabbage, for garnish
1/2 cup sliced green onions, for garnish
1/2 cup sliced radishes, for garnish
|  | Photo by Werner Segarra
| | | Posole
1. In an 8-quart stockpot, cover posole with 4 inches of water and add red chile, oregano and salt.
2.
Simmer until tender, generally 1 to 1 1/2 hours, but may take up to 3
hours, depending on the brand of posole. Add additional water as needed
to keep posole covered.
Soup
1. In a 6-quart stockpot over medium heat, add olive oil. When oil is
hot, stir in celery, leeks, onion and carrots. Cover and sweat until
vegetables are juicy, about 5 minutes.
2. Add green chiles, tomatoes, salt, herbs and spices. Cover and sauté for a few minutes to soften these added ingredients.
3. Mix in posole, the posole cooking water and 5 to 6 cups water. Bring
just to a boil, reduce heat to very low, and simmer 30 to 40 minutes,
until vegetables are tender.
4. Add orange and lime juices, and check seasoning. Stir in cilantro,
and garnish with a mix of sliced cabbage, green onion and radishes. |
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