Holy Posole
INGREDIENTS
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1 jar or can of salsa verde, 7 oz or 16 oz, depending on how green you want it*
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1 can of hominy, the 15 oz. size*
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1 rotisserie chicken they always have ready at the store*
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1 quart of chicken stock, low-sodium would be good*
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1 small yellow onion or half a bigass sweet onion, minced
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2-3 cloves of minced garlic, or do that kick-it-up-a-notch routine and add ten more for no reason, along with a whole stick of butter and a shark fin from a shark you personally punched in the face and whatever the hell else Emeril does on that show
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1 teaspoon of chili powder (though you can add more if you hate people)
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1 teaspoon of oregano
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1-2 teaspoons of ground cumin
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Some olive oil to sauté the onions, but who measures that?
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Salt and pepper to taste (I didn’t add any and it was awesome.)
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STUFF FOR TOPPINGS:
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This is entirely up to you and a large part of the fun & beauty of posole—suit yourself for sure!—but here’s what I used:
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1 red onion, chopped into wee bits. Or minced. You can pick your favorite descriptor. I didn’t use it all; you can save half probably.
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1 lime, which you slice into wedges and squeeze onto your posole
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1 avocado, cut up into chunklets
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2-3 radishes, thinly sliced. Normally I don’t do radishes but soups are the exception. It’s because they soak up the broth and cease to taste like ass. In posole they’re like colorful crunchy water chestnuts but without the water chestnuts.
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1 sprig or bunch or pinch of cilantro. I know some people don’t dig cilantro and that’s cool, whatever works for you.
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Other possible toppings: Cheese! Mushrooms! Pickled red onions! Cabbage! Chopped romaine lettuce! A shark fin! Yeti dandruff! Whatever!
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