Posole in Broth
Ingredients
The broth and posole
-
1
lb
dried posole / hominy
-
1
medium
white or yellow onion
-
5
cups
great-tasting broth
-
1
unit
serrano chile, seeded and minced
-
2
cups
cooked mung beans (optional)
-
1
bunch
scallions, trimmed and shredded
Toppings
-
to taste
chopped olives
-
to taste
sliced avocado
-
to taste
sprouts or micro greens
-
to taste
toasted sliced almonds
-
to taste
olive or lemon oil
Instructions
- Soak the dried posole kernels in water for at least 6 hours or overnight.
- Drain the posole and place it in a large pot with the halved onion and cover with water.
- Bring to a boil and cook for about an hour until the kernels blossom.
- Drain the posole, reserving the broth and onion.
- In a large pot, slice the reserved onion and add it back along with the posole and enough broth to cover the kernels.
- Add the minced serrano chile and bring to a simmer.
- Gently stir in cooked mung beans and scallions.
- Ladle the posole into bowls and add your desired toppings.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
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