Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Posole with Garnishes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 The perfect informal supper, posole, a traditional Mexican main-course soup, is a beautiful and wonderfully satisfying one-pot meal. Canned hominy is available in supermarkets, natural foods stores, and specialty markets. Ingredients 1 teaspoon extra-virgin olive oil 1 medium-size yellow onion, diced (about 1 ½ cups) 2 medium-size garlic cloves 1 ½ teaspoons cumin 1 teaspoon kosher salt One 16-ounce can hominy, drained 1 small jalapeno pepper 1 pound tomatillos, diced (about 3 cups) 2 bunches Swiss chard, coarsely chopped (about 26 ounces) 4 cups Chicken Stock to Make 1 ½ Quarts, or low-sodium canned 2 bay leaves Garnishes 8 radishes, very thinly sliced 2 jalapeno peppers, very thinly sliced 1 small avocado, peeled, halved, pitted, and quartered 8 scallions, very thinly sliced 2 tablespoons sour cream 2 limes, quartered Chile de arbol powder 8 sprigs fresh cilantro, coarsely chopped Directions Heat the oil in a large pot. Add the onion and garlic, cover, and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the cumin and salt and cook until fragrant, about 30 seconds. Add the hominy, jalapeno, and tomatillos and cook, stirring, for 1 minute. Add the Swiss chard, stock, and bay leaves and bring to a boil. Cover and cook, stirring, until the chard is wilted and the leaves are tender, about 20 minutes. Remove the bay leaves. Ladle the soup into 4 bowls and garnish each serving with radishes, jalapenos, avocado, scallions, sour cream, and 2 lime wedges. Sprinkle with chile de arbol powder and top with the chopped cilantro sprigs. Rate it Print