Caitlin Bensel
Active Time
10 Mins
Total Time
35 Mins
Yield
Serves 6 (serving size: about 1 1/2 cups soup, 1 tbsp. queso fresco, about 1 tbsp. radish, and 1 1/2 tbsp. cilantro)

Hominy is a hallmark of posole; find it canned in the Latin and Mexican foods section. This low-stress soup is great for serving a crowd and even better for leftovers the next day.

How to Make It

Step 1

Heat oil in a Dutch oven over medium. Add pork; cook 5 minutes or until browned, stirring to crumble. Add onion, garlic, oregano, ancho chile powder, salt, and pepper; cook, stirring often, until softened, about 4 minutes. Add bay leaf, tomatoes, hominy, stock, and quinoa; increase heat to high. Bring mixture to a boil. Reduce heat to medium, and simmer, covered, until quinoa is cooked, about 20 to 25 minutes.

Step 2

Discard bay leaf. Ladle soup into 6 bowls; top evenly with queso fresco, radishes, and cilantro.

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