Posole Soup is an authentic New Mexican dish. This recipe uses easy to find ingredients for those not living in the Southwest. Posole is dried corn, also known as hominy in other parts of the country. The process of soaking the dried corn is time consuming, and canned hominy makes a very good substitute. In New Mexico, hot peppers are known as chiles. (See note.) Use as many as your taste buds can stand, as Posole Soup is traditionally quite hot!
1 tablespoon vegetable oil
2 zucchini, chopped into 1/2 inch dice
1 onion, chopped
3 garlic cloves, minced
4
2 15 oz. cans hominy, drained
1 15 oz. can chopped tomatoes
1 15 oz. can pinto beans, drained and rinsed
1 teaspoon oregano
1 to 4 minced chiles (see note)
salt and black pepper, to taste
Grill zucchini and onion in vegetable oil until soft, about 10 minutes. Add garlic during the last minute of cooking. Meanwhile, heat 4 cups broth in a large pot and add hominy (posole), pinto beans, and tomatoes (undrained). When the vegetables are soft, add to pot with hominy. Add oregano, chiles, salt and pepper and simmer for 20 minutes or longer, adding broth as needed for soup-like consistency.
NOTE: For the chiles, use any hot peppers you can find in your areaÑjalapenos, guajillo, serrano, etc. If using dried chiles (ancho, chipotle, etc.) soak in hot water first for 20 minutes, then chop. For best flavor when using fresh chiles, roast them over an open flame until charred, then remove skin and mince. (Avoid touching eyes!) Alternatively, place in a dry heavy skillet and cook over high heat until charred.