Posole (pronounced poh-SO-lay), a Mexican soup adopted by northern New Mexico, is all about the hominy—bloated corn kernels softened with an alkali. Purists will cook their own from dried corn, but canned hominy is a terrific pantry staple for making a quick soup. Pork is the traditional meat for posole, but we like it with cheater chicken and beef as well. Serve posole in big bowls with a side of thinly shredded cabbage, diced onions, chopped tomato, a crisp tostado to crumble in the soup, and a lime wedge. Punch it up with a little hot sauce. Every time we make a batch, Min always says we should make this more often.

　　

Ingredients

makes 6 to 8 servings

　　

For the Soup

1 large onion, chopped

　　2 tablespoons vegetable oil

　　3 cups chopped leftover cheater meat like pork shoulder, beef brisket, chuck, or chicken

　　One 28-ounce can diced tomatoes

　　Two 14 1/2-ounce cans chicken broth

　　One 30-ounce can white or yellow hominy, drained

　　1 tablespoon chili powder

　　

For the Toppings

Lime wedges, shredded cabbage, chopped onion, sprigs of fresh cilantro, avocado slices, and crumbled fried corn tortillas

　　

Step 1

COOK the onion in the oil in a soup pot over medium heat until soft and lightly browned, about 5 minutes.

　　

Step 2

STIR in the remaining soup ingredients along with 2 cups water and simmer for about 30 minutes.

　　

Step 3

PASS bowls of garnishes at the table for everyone to help themselves.

　　Cheater BBQ