Posol Inspired Soup

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3/4 lb	340g / 11oz	Lean pork - trimmed, cubed 3/4"
3/4 lb	340g / 11oz	Chicken breast - trimmed, cubed 3/4"
1 cup	62g / 2.2oz	Chopped onion
1 teaspoon	5ml	Cumin - or more to taste
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Chopped jalapeno pepper
1 cup	62g / 2.2oz	Chopped tomatoes
2 cups	474ml	Cooked white hominy - rinsed
1 cup	160g / 5.6oz	Cooked garbanzo beans - rinsed
1 1/2		Chicken stock
1/4 cup	4g / 0.1oz	Chopped cilantro
2		Limes - halved
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
		Finely-chopped lettuce
		Shredded Monterey Jack cheese
		Julienned radishes

Recipe Instructions

In a large pot heat 2 tablespoons oil. Add the chicken and pork and cook until brown on all sides -- you can do this in batches if necessary. Add the onions and cumin. With a spoon, stir and release any cooked pieces of meat from the bottom of the pot. Cook for 3 minutes, and then add the garlic and jalapeno. Cook for 1 minute, then add tomatoes, hominy and garbanzo beans. Stir and cook for another minute.

Now add chicken stock and bring to a boil and simmer for 20 minutes. Add cilantro, squeeze in the juice of both limes, season to taste with salt and pepper. Ladle into bowls and serve. Garnish with some finely-chopped lettuce, Monterey Jack cheese and julienne radishes.

This recipe yields 6 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2205 broadcast 08-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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