This spicy soup uses hominy, or posole, as the Mexicans call it, to balance the heat. Canned hominy is readily available, but cooking your own dry hominy is worth doing if you have time—both the corn flavor and the texture are much more intense.You can buy dried posole in Mexican markets or by mail order from Indian Harvest (800-346-7032). You can also add your favorite meats, sausages, or fishes to make this a meal in a bowl.
Heat the Olive Oil in a deep soup pot over moderate heat. Add the onions, chipotles, and garlic. Sauté until soft but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, coriander, oregano, cinnamon, tomatoes, and stock. Bring to a boil, then reduce heat and simmer gently for 15 minutes. Add the hominy and simmer to heat through. Taste and season with salt and pepper. Ladle into warm soup bowls, swirl in
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