Yeah, yeah, we know it’s not authentic, Eat_Nopal, but that doesn’t mean it’s not delicious. This soup makes for a quick, easy, satisfying weeknight dinner, even if it is “white-girl style.”
What to buy: Prepared mole paste, such as Doña Maria Mole Verde, can be found in most supermarkets or at Mexican grocers. Canned salsa verde works great in this recipe; we like Embasa brand, which is tasty and available in most grocery stores, or you can make your own.
Game plan: Posole is traditionally served with an array of garnishes. Below we give a number of options to choose from; prepare them all or just a few—any combination works great.
This recipe was featured as part of our Thanksgiving Leftovers photo gallery.
- 1Heat oil in a large saucepan over medium-high heat until shimmering. Add onion and garlic, and season with salt and freshly ground black pepper. Cook until tender but not browned, about 6 minutes.
- 2Stir in mole paste and cook until it melts in with the vegetables, about 1 minute. Add remaining ingredients, reduce heat to medium, and bring to a simmer. Cook until flavors are melded, about 20 minutes. Season with salt, and adjust flavor as needed. Serve soup with garnishes passed on the side.
Beverage pairing: Modelo Especial, Mexico. Mexican beer can go with almost anything, but in this case it’s a nice match. Not just because the lime and cilantro in the soup naturally complement the light, fresh style of the beer, but because the carbonation in the cerveza makes for a textural contrast with the soup.