Feel free to play around with quantities and even ingredients. You could try a colored cabbage, replace it with lettuce, use poached chicken instead of shrimp, or make it vegan and skip it altogether. The only thing we insist on is that you don’t use canned cornmeal. Hopefully you won’t even be tempted, but we’ll tell you the texture isn’t right and the flavor is nothing compared to our dry-prepared hominy or freshly-prepared nixtamal.
- ¼ cup olive oil
- Juice of 2 limes
- 1 garlic clove, chopped
- 1 teaspoon Rancho Gordo Sabor Vaquero chili powder blend or your favorite chili powder blend
- ⅛ teaspoon salt, plus more salt to taste
- 3 cups cooked Rancho Gordo White Corn Posole/prepared hominy, drained and cooled
- 2 cups shredded cabbage
- ½ cup thinly sliced radishes
- ⅓ cup thinly sliced spring onions
- 1 to 2 fresh chillies such as serrano or jalapeño, seeded and chopped
- 1 avocado, diced
- 2 cups poached or grilled shrimp (optional)
Served 4
- For the dressing, mix the olive oil, lime juice, and garlic in a small bowl. Stir in the chili powder and ⅛ teaspoon salt. Put aside.
- In a serving bowl, combine the cooked, drained posole with the cabbage, radishes, scallions, and chilies. Add about half of the dressing and stir to combine. Taste and season with salt and more dressing as needed. Garnish with avocado and shrimp, if using.