Bless you Maria for pushing me through my introduction to Mexican food. I was young and was not likely to try anything different until you brought me a bowl of your Pesole.
It was Maria who taught me to appreciate a dish for what I could change. I never did, however, make a Pesole better than hers but this recipe is easy and really good.
I didn’t have hominy so I used white beans and it was still delicious.
I think a lot of the flavor (and artistry) comes from what you top the soup off with. I always say the higher the pile the better. You can really turn soup into a work of art just by accruing a lot of gorgeous, inventive toppings.
I will add this recipe to the growing number of soups that fuel me during the frigid Chicago winters. It’s minus 20 today and I can’t think of eating anything today but a hot bowl of fresh, homemade soup…especially when it’s Pesole!
Bon Appetit!
Chicken Pesole
1 tablespoon olive oil
2 medium onions, chopped
8 cloves garlic, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 cans (14.5 ounces each) reduced-sodium chicken broth
4 cans (15 ounces each) white hominy, drained
6 3/4 cups shredded cooked chicken or turkey meat (2 pounds)
Coarse salt and ground pepper
Assorted garnishes, such as diced avocado, thinly sliced radishes, tortilla chips and cilantro.
Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)
To serve, divide among bowls, and garnish as desired.