Posole, a thick corn stew

Votes: 4

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 415, total fat 16 G., saturated fats G., proteins 9 G., carbohydrates 76 G., fiber G., cholesterol mg, sodium mg, sugar G.

The traditional Mexican soup posole is made with hominy, a specially leached corn widely used in Mexican cuisine. The word posole itself means "hominy" in the Nahuatl dialect, a word inherited by Mexicans from their Native American ancestors. Posole has historically been prepared in Mexico for major holidays, and today you can try it in many Mexican restaurants or make it yourself. The soup is thick, very rich, and has a rich, spicy flavor. Typically, it's made with two or three main ingredients, such as hominy, pumpkin, and peppers, then poured into bowls, with each person adding various toppings to their liking. These can include chips, fresh vegetable salsa, avocado slices, or onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 x 420g cans of hominy corn, drained and rinsed
2 tablespoons of vegetable oil
1 tbsp chili powder
1 small butternut squash, peeled, seeded and cut into 2cm cubes (about 4 cups)
1 poblano pepper, seeded and chopped
1 tsp dried oregano, plus extra for sprinkling
1 tsp ground cumin
2 cloves garlic, finely chopped
1 can (420 g) of tomato puree without salt
1 avocado, diced
Fresh salsa pico de galo, for filing
Tortilla chips, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn, butternut squash, pico de gallo sauce, chili pepper, cumin, oregano, Avocado

Cooking the dish according to the recipe:

In a large cauldron or heavy-bottomed saucepan, heat the vegetable oil over medium heat. Add chili powder.
Add the squash, poblano pepper, oregano, cumin, garlic, and 1/2 teaspoon salt and cook, stirring frequently, until the peppers are softened, about 5 minutes. Add 5 cups of water, the tomato puree, and 1/2 teaspoon salt, cover, and bring to a boil. Remove the lid and cook until the squash is tender, about 15 minutes, adding the corn 2 minutes before the end.