This is one of the things you can do with all that salsa verde you just made. (Didn't you?) It's unfussy, lively-tasting but substantial, texturally pleasing, and most likely not something you can get just as easily at a nearby restaurant.
Posole or pozole is, I have been given to understand, the name of both dried, slaked corn (aka hominy, the same stuff that is ground up to make hominy grits) and of soup or stew made of that corn. You can get hominy ready-cooked in a can, or buy it dried and simmer it yourself, which takes some time but hardly any work, and the results are more delightfully toothsome and less can-tasting than the canned kind.
This recipe will make six servings of pozole verde on the more soup-ish end of the spectrum. As you can see from the picture, I opted for fewer servings of something more towards the stew end of the spectrum--easily achievable by the simple method of adding less broth--with plenty of cheese on top. I also threw in some chopped leftover kale, because we had it around. This was a success.
If you already have some cooked hominy and a batch of salsa verde, you can wing it, like so: Use about a cup of salsa for every four to six ounces (in weight, that is) of cooked hominy. You'll also want a splash or two of olive oil; some quantity of additional hot pepper, minced; broth; salt and pepper; and garnishes, which is to say cheese. Then it's all very simple: heat the oil and add the salsa, plus the extra minced pepper. Cook for about ten minutes, then thin with broth. Add the hominy and simmer at least until heated through. You can add leftover greens, or shredded leftover chicken, at this point, too. Add more broth if you want it soupier, cook longer if you want it to be thicker. Add salt and pepper to taste. See, simple!
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