We tend to think of soups as salty, but the Red Chile Posole is here to remind us that soups are limitless in taste, and in this case, can be spicy. Gary Kucy shares his family’s traditional version, adapted from one by Deborah Madison, and encourages others to take as many liberties as possible when making their own. The Red Chile Posole should reflect the tastes of the person enjoying a bowl.
Recipe Courtesy of Rupert’s at Hotel McCall | @rupertsrestaurant
Ingredients
- 3 ancho chile pods
- 6 red chile pods
- 2 chipotle en adobo chiles
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 cup chopped yellow onion
- 2 tablespoons ground cumin
- 1 tablespoon Mexican oregano
- 2 quarts vegetable stock
- Salt and pepper to taste
- 3 (15-ounce) cans of white hominy, drained
Instructions
For the red chile purée
Preheat oven to 375 degrees. Remove stems and seeds of chile pods and place them on a lightly greased baking sheet. Lightly toast in oven for 15 minutes or so. Soak the chile pods in hot water for at least 1 hour or overnight. Drain soaking water and purée chile pods with chipotles and enough fresh water to allow the blender to purée it smooth. Set aside.
For the soup
In an 8-quart stockpot over medium to low heat, sauté onions and garlic in a little olive oil; sweat until fragrant. Add dry spices and toast for about a minute until aromatic. Add reserved chile purée, vegetable stock and canned hominy. Bring to a simmer and allow to slow simmer for about 30 minutes. Season to taste. Ladle into bowls and allow your guests to add in what they desire. Reference suggested add-ins.
Add Ins
Finely shredded green cabbage
Diced avocados
Diced onions
Diced tomatoes
Chopped cilantro
Sliced radishes
Roasted corn
Crispy tortilla strips (baked)
Lime wedges
Crumbled cheese (queso fresco or goat cheese)
