Get in the Kitchen.

Nothing beats a comforting bowl of homemade soup. Make some.

The first time I tried posole, I was blown away by how well the flavors work together. This much-revered Mexican stew is spicy, with lots of hominy, chilis and oregano.

Traditionally, it is made with pork that you cook forever, and dried chilis that you soak in warm water forever, then puree. I've substituted chicken and chili sauce to make it easier and a bit more modern. I use Sriracha chili sauce in the squeeze bottle, available at most any good Asian market. It is the best.

With a nice salad and some warm fresh tortillas, it makes a great warming dinner.

Chicken Posole

1 whole natural or organic chicken

6 cups chicken broth
2 15- to 16-ounce cans white hominy, well drained
1 14 1/2-ounce can stewed tomatoes
5 teaspoons dried oregano
3 tablespoons chili sauce, or to taste
1 1/2 cups shredded cabbage
1 cup thinly sliced radishes
3/4 cup sliced green onions

Bring broth to boil in large saucepan. Add chicken; simmer until cooked through, about 1 hour. Add water or broth as needed to cover chicken. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan.

Cool chicken. Remove chicken from bones; discard skin and bones and shred chicken. Set aside.

Add hominy, stewed tomatoes, oregano, and hot pepper sauce to reserved cooking liquid. Bring to boil. Reduce heat; simmer until slightly thickened, stirring often, about 1 hour. Add more broth or water as neccessary. Stir in shredded chicken. Season with salt, pepper and additional hot pepper sauce to taste.

Allow each hungry person to add shredded cabbage, sliced radishes and green onions as desired.

Serves 4 to 6.