There are three main versions of this hominy stew, each representing a color of the Mexican flag. Red posole, like this version, is made from dried chiles; stew features pasilla chiles. The green version is made from fresh chiles, and white posole has no chiles.

4 pasilla chiles, stemmed and seeded
2 cups boiling water
1 tablespoon cumin seeds
1 tablespoon peanut oil
1 1/2 pounds boneless pork loin, trimmed and cut into (1/2-inch) pieces
1 1/2 cups chopped onion
4 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
2 tablespoons sugar
3/4 teaspoon salt
2 (15.5-ounce) cans white hominy, undrained
6 tablespoons sliced radishes
6 tablespoons chopped green onions
6 tablespoons minced fresh cilantro
6 lime slices

Heat a cast-iron skillet over high heat. Place chiles in pan; flatten with a spatula. Cook 10 seconds on each side or until blackened. Combine toasted chiles and 2 cups boiling water in a bowl; let stand 10 minutes or until soft. Place chile mixture in a blender or food processor; process until smooth.

Cook cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant. Place in a spice or coffee grinder; process until finely ground.

Heat oil in Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Reduce heat to medium. Add onion and garlic to pan; cook 8 minutes or until onion is browned, stirring frequently. Stir in pork, pureed chiles, toasted ground cumin, broth, sugar, salt, and hominy; bring to a simmer. Cook 30 minutes or until pork is tender. Spoon 1 2/3 cups posole into each of 6 bowls; top each serving with 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cilantro. Serve with lime slices.

Yield: 6 servings

Cook turkey, onion and garlic over medium-high heat, stirring occasionally, until turkey is browned, about 10 minutes; drain off any fat.
Add turkey mixture and remaining ingredients to a 3 1/2 quart or larger slow cooker.
Cover and cook on low heat setting for at least 4 hours.
Yields about 1 cup per serving.
If the chili is too thick after it’s been frozen and then defrosted, add extra broth and then reheat to achieve desired consistency.
I double or triple this recipe and freeze the extra.
Good for summer or winter!

serves 6-8

1 lb ground beef
medium chopped onion
1 envelope taco seasoning mix
1 can diced tomatoes
1 can rotelle tomatoes
1 can (shoepeg) corn
1 can (chili hot) beans
1 can kidney beans
4 cups water
black pepper

Brown ground beef + onion
Add everything else and simmer.
Taste for flavor. Add tabasco or spices if needed.
Add cheese and sour cream to individual bowls. Serve with tortilla chips.

I have a family recipe for White Chicken Chili served over spaghetti that never disappoints. But it’s at home…