Posole for Vegetarians
January 28, 2006
Following up on my blog from January 18 (long overdue, I apologize), I wanted to post a few more recipes that use the basic red chile I described in that blog. This chile forms the base for a good posole, and if you have left over chile from making it, you can simply freeze it, and thaw it out for use in this stew.
Posole is another native dish of the southwest and Mexico. Posole is a variety of corn that is called hominy in English. You can buy it dried, frozen, or cooked and canned. I prefer to buy the cooked canned variety from Juanita brand foods. You can buy it form your grocer and find it in the Mexican food aisle. Posole is very light in flavor and if you are vegetarian, vegan, or have a gluten allergy, this dish is perfect for you. I have modified the ingredients to accomodate the non-meat eater, but you can always add pork or beef ribs to this dish for a tasty treat.
You will need:
- 1 cup of the red chile (see blog from 1/18/06);
- 1 28 oz can of hominy;
- 1 c of vegetable stock;
- 2 c of water;
- onion; garlic; cabbage; raddish for garnish.
Step One: In a stock pot, saute about 1/4 c of diced white onion with 3 cloves of crushed garlic in 2 tbsp of vegetable oil until translucent. Cook this on medium heat.
Step Two: Add the chile and cook for another 7 minutes. Add the hominy, vegetable stock, and water. Simmer this for about 15 minutes. Salt this to taste.
Step Three: For spices, experiment with oregano, corriander, cilantro, cumin, and if you want texture, add diced potatoes. Serve the soup in bowls and top with shredded green cabbage, thinkly sliced onions and raddishes, and serve with a wedge of lime. It's simple and perfect for winter's chill.
Eat this with corn rather than flour tortillas.
