Native Americans taught early American colonists the art of simmering dried corn in ashes and water to create what is commonly known by Southerners as hominy and by some natives in the Southwest as “pozole.” A mildly spicy Mexican soup called “posole,” made from hominy (or pozole) and diced green chilies, another Native American ingredient, delivers a novel and nourishing twist to a traditional vegetable soup. This dish could even make a great addition to a Thanksgiving dinner, in honor of corn’s rich history!
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (15 ounces each) whole-white hominy (pozole), drained
- 2 cans (14 1/2 ounces each) no-salt added, diced tomatoes, drained
- 2 cans (4 ounces each) diced, peeled green chilies, drained
- 24 unsalted, yellow corn tortilla chips, finely crushed
- 1 teaspoon ground cumin
- 3 cans (10 3/4 ounces each) reduced-sodium chicken broth
- Juice and finely grated zest of 1 lime
- 3 tablespoons chopped, fresh cilantro
- Heat olive oil in a large saucepan over medium heat.
- Add onion and sauté until tender, about 4 minutes.
- Add garlic and sauté for 30 seconds more.
- Add hominy, tomatoes, chilies, crushed tortilla chips, cumin, and chicken broth; simmer for 10 to 15 minutes until lightly thickened.
- Stir in lime juice, lime zest and cilantro.
Recipe provided by USDA MyPlate Kids Partner Group member: Canned Food Alliance