Name: Classic Posole
Yield: Makes 8 to10 servings
Ingredients: 1 tablespoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 2-pound boneless pork shoulder (Boston butt); Kosher salt and freshly ground black pepper; 1/2 red onion, sliced; 1/4 cup vegetable oil; 1/2 red onion, chopped; 3 garlic cloves, minced; 2 plum tomatoes, diced; 6 cups low-salt chicken broth; 1 28-ounce can undrained pinto beans; 1 28-ounce can white hominy, drained; 1 28-ounce can diced tomatoes with juices, puréed in blender until smooth; 1 tablespoon oregano (preferably Mexican); 2 teaspoons ground cumin; Kosher salt and freshly ground black pepper; Shredded mild cheddar; Chopped fresh cilantro; Lime wedges; Flour tortillas; Ingredient info: Smoked paprika and hominy are sold in most supermarkets.

Image may contain Plant Food Vegetable and Corn

Hominy, or hulled corn kernels, is the backbone of this Mexican soup (pronounced poh-SOH-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best garnished with lots of cilantro, cheese, and lime and served with warm flour tortillas.

Recipe notes

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