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.
1. In a small skillet over medium-high heat, toast oregano until fragrant, about 30 to 40 seconds. Transfer to a saucepan to cool.
2. Combine one teaspoon oregano with ¼ cup onion and set aside.
3. 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.
4. 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.
5. Serve in bowls, garnished with cabbage, the reserved onion-oregano mixture and a squeeze of lime.
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