Posole, popular in Mexico and across the Southwestern United States, is a thick and nourishing corn stew often served at ceremonies and celebrations. Because the soup consists primarily of beans and hominy–a white or yellow corn with the tough hull and germ removed–it is a protein and fiber-packed meal, good for maintaining energy and digestive health during cancer treatment.
- In a small skillet over medium-high heat, toast oregano until fragrant, about 30 to 40 seconds. Transfer to a saucepan to cool.
- Combine one teaspoon oregano with ¼ cup onion and set aside.
- Combine the remaining onion with ¼ cup broth and salt. Cover and cook over medium heat until the onion is translucent. Add garlic and cook for one minute. Add the remaining tablespoon of oregano and ground chile or chili powder and cook for an additional minute.
- Add the hominy and remaining broth. Bring to a simmer and cook for five minutes. Add the black beans and chicken, return to a simmer and cook until the chicken is no longer pink in the center, about five minutes.
- Serve in bowls, garnished with cabbage, the reserved onion-oregano mixture and a squeeze of lime.
- 2 teaspoons dried oregano, divided
- 1 red onion, chopped, divided
- 3½ cups low-sodium chicken broth, divided
- ⅛ teaspoon salt
- 1 clove garlic, finely chopped
- 1 teaspoon ground red chile, or chili powder
- 1 (15-ounce) can yellow or white hominy, rinsed
- 1 (15-ounce) can black beans, rinsed
- 12 ounces boneless, skinless chicken breasts, trimmed and cut into ¾-inch pieces
- 1 cup shredded green cabbage, for garnish (See Ann’s Tip)
- 1 lime, cut into wedges, for garnish
Ann's Tips and Tricks
If you prefer your cabbage cooked or if undergoing chemotherapy, add the cabbage to the soup at the end and cook for a 3 minutes then serve. This recipe can be easily converted for vegetarians by replacing the chicken broth with vegetable broth, and adding tofu or additional vegetables instead of the chicken breast.