You can garnish your bowl of Posole with:
- thinly sliced radishes
- thinly sliced lettuce
- diced onions
-shredded Monterey Jack cheese
I have even heard of people sprinkling some corn nuts on top of their bowl of posole.
I like to make my posole with chicken and I use whatever chili I have on hand. Usually, I make a large pot of posole and keep any leftovers in the refrigerator. It gets better with age. Below is a Crock pot recipe for Posole. You put everything in one pot and let it cook. The aroma is wonderful and very inviting.
As for garnishing my bowl of posole, I just eat it with a warm flour tortilla.
1-pound fresh posole rinsed*
3 cups cooked chicken breast cut into bite-size pieces
2 quarts chicken broth
2 cloves garlic finely minced
1 cup finely chopped onion
1-1/2 teaspoons Mexican Oregano
1 bay leaf
1-teaspoon black pepper
1-1/2 cups red chili puree*
Salt & Pepper
1. Put all ingredients into a 3-½-quart crock-pot.
2. Cook on low for 10 hours or until posole “pops or blooms" (it resembles pop corn)
3. Adjust seasoning if necessary.
4. Serve in bowls.
Makes 8 servings.
*Can be found in the frozen foods section of most grocery stores.