There comes a point about mid August for me that I begin asking the question, “Is it fall yet?” Which of course causes many strange looks from the people I am speaking to. But really, after a few months of blazing plus 30 weather, sweating every day from the moment I wake up like I just ran a marathon, the boredom I begin to feel in my wardrobe and not to mention what the heat does to my hair… it’s just time. I enjoy living in a country with defined seasons. I enjoy the changing of the seasons. I get excited when a new one is around the corner. Especially Autumn.
I love being able to bring out all the nice sweaters, go for walks in the evening and watch the leaves changing colors, feel the cool breeze at night. I get it, most people, especially Canadians, dread fall because it means winter is also right around the corner. But not me. The weather has officially lowered itself to linger around 20 instead of 30, sweaters have been required a few days and that, my friends, is a sign of the wonderful season of autumn around the corner.
The best part of a changing season (after the clothes!) is the food.. ohh the food. When spring turns into summer I feel an excitement and eagerness for all of the fresh fruits and vegetables and ideas that spring into season. But after a few months I’m ready for a something new. I begin to look forward to chilis, warm dishes and soups. I love soups. I love sitting at the table in a cozy sweater eating a big bowl of soup. There are approximately 3 million combinations of foods and spices that lead to delicious soups that the possibilities are endless.
Both the husband and I love not only genuine and authentic Mexican dishes, but we also very much enjoy Mexican inspired dishes. So when I stumbled upon a Posole and Tortilla recipe, it was instantly added to the “must make” list.
Posole is a traditional Mexican soup, or stew made with corn or hominy (corn that’s been stripped of it’s bran. Grits are often made with hominy). I could have easily just called this Mexican corn tortilla soup, but that’s no fun and it’s not exactly accurate.
As with all of the recipes I provide, consider them guidelines! And add, modify, remove etc as you seem fit!
What You Need:
For the Soup
- 2 tablespoons of olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, peels and cubed/diced/sliced/whatever’d!
- 2 celery stalks, sliced to about 1/2 an inch so they don’t go too soggy!..unless you like that sort of thing
- 2 or 3 gloves of chopped garlic
- 2 teaspoons of ground cumin
- 1 tablespoon of fresh or 1 teaspoon of dried oregano
- 1/2 teaspoon of ancho (or regular) chili powder
- 1 can of chopped tomatoes, undrained OR I used 4 whole tomatoes and put them in my food processor, since a) I didn’t have canned ones and b) prefer fresh options
- 1 can of hominy or kernel corn, drained
- 3 cups of vegetable broth (I used a GF one I found)
- 1/2 cup of chopped fresh cilantro or 1/4 cup dried
For the Tortilla Strips
- Oil of your choice for frying the strips
- 3 corn tortillas cut into 1/4 strips (that of course is the Gluten Free option and the ones I use are also lactose free, you could easily substitute this for whatever you have around the house, although the corn tortillas do give it a much more authentic taste)
- a bit of salt
Plus – Any kind of garnishes you want to put on top of it! I found a lactose free sour cream at Superstore which I added to the top. After the first bowls were eaten we also put some black beans into it, as well as some rice we had lingering in the fridge. Salsa, lime wedges or avocado would also be super freaking delicious on top.
How You Do It:
- In a soup pan, or big pot, heat the olive oil over medium heat. Throw in the carrots, onions and celery until they soften up, about 4-5 minutes.
- Add the garlic, cumin, oregano and chili powder. Stir for 2 minutes.
- Add the tomatoes, hominy/corn, broth and half of the cilantro.
- Reduce heat to low, cover and let simmer for about an hour or so.
- In a small pan heat the oil for the the tortilla strips.
- Fry the tortilla strips a couple at a time until they are crisp.
- Remove them, blot with paper towel to get the excess oil off and set to the side.
- OR you can put the tortilla strips on a cookie sheet, spray with oil or use a brush to coat them, and bake for about 8 minutes.
- Put some Posole in a bowl, topped with some tortilla strips, the rest of the cilantro and anything else you wanna put on that badboy!
- Eat it up like a mother bugger.