I had a birthday dinner for my dad this weekend. It was small, it was loud, it was delicious. It was an alliterative meal of padron peppers, posole, and pies. I’ll tell you all about the pies later, but for the moment I need to spread the posole word.

You can find lots of recipes for posole out there, and I’m sure they are all fabulous. I will say, however, that many of them seem unnecessarily complicated. Posole is a simple dish of pork and hominy seasoned with chile. Not much more is really required. Some salt is going to help things along, and some garlic and a bit of oregano help deepen and round out the flavor.

I kept it frighteningly simple. Rustic, was my dashing husband’s comment, and I took it as a compliment. The bowls were emptied, re-filled, and re-emptied, which I take as the most sincere of compliments people can pay a cook.

Get the recipe for posole. I like to pile a bit of lime cumin cole slaw on top, letting the shreds of cabbage sink down into the posole, adding crunch and freshness to every spicy rich bite.