Classic Mexican Posole
Ingredients
- 3 large yellow onions diced
- 4 medium red jalapeños seeds removed
- 1 head garlic minced
- 2 large cans Mexican hominy
- 10-12 cups vegetable broth
- 2 large cans fire roasted tomatoes
- 4 cups corn fresh or frozen
- to taste salt and pepper
- to taste toppings such as shredded cabbage, radishes, avocado, lime wedges
Instructions
- In a large pot or Dutch oven, sauté the onions and jalapeños until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and bring to a boil.
- Add the fire roasted tomatoes, hominy, and corn.
- Reduce heat to low, cover, and simmer for at least 20 minutes, or up to an hour, to allow the flavors to meld.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings.
