This is my recipe for posole.
small can of diced green chiles
14 oz. can of posole (hominy)
2 cups of rotisserie chicken
Dash of Cholula hot sauce
Saute the onion in oil until it becomes transparent. Add some dried thyme. Then, add the chicken broth, diced chiles, and cilantro. Put in a food processor or blender unless you can use an immersion blender. After, add the chicken and drained posole. Let everything heat up. Serve with a few dashes of hot sauce. Lettuce and radishes are common accompaniments, but I didn't feel like it. The soup was already perfect in my eyes.
How did I learn about Mexico? Well, here is a picture of me when I was working for the Embassy of Mexico.
Before becoming a teacher, I was hoping to break into the Foreign Service. I was in Washington, DC studying for my Masters in International Relations at American University's School of International Service. After finishing, I was so happy to have scored a job at the Embassy of Mexico's Cultural Institute. It was housed in a historic building in downtown DC. Everyday as I walked up the stairs seeing the mural that decorated the staircase, I would pinch myself to make sure I wasn't dreaming.
|Mural painted by Miguel de Covarrubias, student of Diego Rivera|
As a side note, today is a FIFA Day. Club teams are required to send the players home to their national teams. Tonight, Mexico is playing Jamaica in a game which my husband tells me is going to count as a qualifier for the World Cup. The other option that the countries have is a friendly game which is to help prepare them for the World Cup. My husband is watching Colombia play Guatemala on the computer, and we also have the Mexico-Jamaica game on the television. We are getting pumped up for the World Cup!