Southwest borderlands posole (hominy soup)

Posole is a delicious comfort-food staple to add to your repertoire – excellent on a chilly day.  Serve as a side dish topped with cheese, or as a main dish with bread for dipping.

Half a green cabbage, chopped into bite sized pieces.
5 carrots, chopped into bite sized pieces; OR one half packet frozen carrots.
40 oz can of Mexican Style Hominy (AKA Posole)
14.5 oz can diced tomatoes (with jalapenos/garlic if available.)
5 or 6 bullion cubes
6 cloves garlic (or equivalent bottled diced garlic or garlic powder.)
salt and pepper to taste; OR several spoonfuls of salsa.
Optional: 2 heaping Tablespoons dried basil, or oregano.

Add all ingredients to a large pot, adding water to cover them.  For all canned ingredients, add the entire contents of the can to the pot, including the liquid.  I prefer bottled diced or pureed garlic for ease of use. If you prefer, garlic cloves can also be added whole, to eat as stewed garlic, or you can pick them out later. Cook on medium heat until all vegetables are cooked, approximately 20 to 30 minutes. Taste, and add more seasoning according to your preferences. (For example, the 2 heaping Tablespoons dried basil, or oregano.)

Serving suggestion: Serve hot with a heaping tablespoon of shredded cheddar cheese, and a generous portion of bread for dipping.

This recipe can be made vegetarian or vegan by changing the bullion.

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