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The Boston Globe

Food & dining

The Mexican soup posole offers meal in a bowl

NEWTON — New England cooks know that thick, hearty soups, especially the filled-to-the-brim with vegetables, meat, pasta, or grains kinds of bowls, can be satisfying one-dish meals.

Posole (pronounced poh-SOH-lay), a soup from Mexico, made with pork (or chicken) and hominy, cooked dried corn, is one such meal. Plentiful spices and seasonings flavor the broth and, by tradition, bowls are garnished with fresh, crisp vegetables such as shredded lettuce and radishes.

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