master

Rancho Gordo Posole Rojo

olive oil

medium white onions

garlic cloves

tomato paste

chili powder

Mexican oregano

chicken broth

cooked posole

shredded, poached chicken

salt

pepper

Diced avocado

Chopped cilantro

Finely chopped white or red onion

Chili powder

Crumbled queso fresco

Thinly sliced radishes

 To garnish

Heat oil in a 5-qt pot over medium heat. Add onions and garlic and cook until soft. Add tomato paste, chili powder, and oregano, stirring until all ingredients are warmed through and well-mixed.

Add 4 cups water, broth, and posole. Bring to a boil and then reduce to a low simmer for about half an hour.

Add chicken, stir, and then add salt and pepper to taste.

Serve in individual bowls and allow your guests to garnish as desired.