Posole’s flavor is intense and earthy, and it has a robust consistency. Since posole corn can be difficult to find, hominy is often used as a substitute in this traditional Mexican stew.
2 tbsp. oil
6 scallions, chopped
2 garlic cloves, minced
5 cups chicken or beef stock
1 lb. cooked pork, cut in chunks
3 cups canned whole hominy
2 cups cooked corn kernels
1⁄2 cup diced canned green chilies
1⁄4 tsp. hot pepper sauce
Shredded cheddar cheese
Tortilla chips, as needed
1. Heat oil in large stockpot. Add scallions and garlic; cook 5 min.
2. Stir in stock, pork, hominy, corn, chilies, and hot pepper sauce; bring to a boil. Reduce heat to med.; cover and simmer 30 min.
3. For service, garnish with lettuce, radishes, cheese, and tortilla chips.