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6 people
Posole is a delicious, hearty soup that can serve as a full meal unto itself. The split emmer farro’s light texture and quick cooking time is a perfect pair with the traditional hominy in this recipe.
Ingredients
- 2 cups yellow onion minced
- 1/4 cup vegetable oil
- 1 teaspoon garlic minced
- 2 teaspoons Mexican oregano
- 1 tablespoon ground cumin
- 2 tablespoons Mexican chili powder
- 1 teaspoon jalapeno chili chopped
- 1/2 cup Bluebird Split Emmer Farro
- 2 quarts chicken stock
- 16 ounces roasted tomatoes chopped with juices
- 10-16 ounce can white hominy drained (I prefer using traditional dried posole when it is available! I have found that cans of imported hominy vary greatly in sizes, I normally use the larger size of can that you can find in the grocery store)
- 1 whole roasted or rotisserie chicken meat removed and shredded
- salt and pepper to taste
Optional Toppings
- sliced avocado, fresh cilantro and fresh lime
Methods
- In a medium size stock pot, saute yellow onion in vegetable oil until onions are translucent (about 8 minutes).
- Add garlic, oregano, cumin, chile powder, and jalapeno. Continue sauteing until spices are thoroughly blended with onion.
- Add split farro, chicken stock, tomatoes, hominy, and shredded chicken meat. Add salt to taste. Bring to a boil. Reduce heat and simmer for 30 to 40 minutes.
- Turn heat off. Serve and top with fresh avocado, cilantro and fresh lime juice.
