Caldo de posho

Caldo de posho is a traditional dish from the region of Central America, particularly common in Guatemala. It is a hearty soup made primarily with *posho*, which is a type of masa (corn dough) made from nixtamalized corn. The basic preparation can vary, but here’s a general idea of what goes into making it: ### Ingredients: - **Posho (masa)**: Prepared from nixtamalized corn. - **Meat**: Often chicken or beef, though you can also find variations using fish or vegetarian options. - **Vegetables**: Common vegetables include carrots, potatoes, and cabbage, but other regional vegetables may also be added. - **Broth**: Typically a meat or vegetable broth. - **Spices**: Includes garlic, onion, and sometimes chili peppers for added flavor. - **Herbs**: Fresh herbs like cilantro or epazote can be added for seasoning. ### Preparation: 1. **Prepare the Broth**: Begin by simmering your choice of meat in water with onions, garlic, and other aromatics until cooked through. Strain to keep the broth. 2. **Cook the Vegetables**: Add chopped vegetables to the broth and simmer until tender. 3. **Form the Posho**: While the vegetables are cooking, shape the masa into small rounds or dumplings. 4. **Combine**: Once the vegetables are cooked, gently add the posho dumplings to the pot and cook until they are heated through. 5. **Serve**: Ladle the caldo de posho into bowls, adding fresh herbs and spices as desired. It can be served with lime wedges, avocado, or hot sauces on the side. ### Serving: Caldo de posho is often served hot as a main course and is appreciated for its comforting qualities, especially during cooler weather or as a remedy for illness. It's a dish that can bring families together and is often enjoyed at gatherings. Feel free to customize the recipe based on your preferences or the ingredients you have on hand!