Posole as a vegetable

Yield: 4 Servings

Measure Ingredient
2 tablespoons Vegetable oil
1 small Onion; chopped (up to)
2 Cloves garlic; chopped
½ teaspoon Ground cumin
¼ teaspoon Black pepper
1 pinch Oregano
2 tablespoons Powdered red chile
4 ounces Green chile; chopped
2 cups Chicken broth (or use vegetable broth)
1 cup Tomato puree (about 8 whole canned tomatoes; pureed)
¼ teaspoon Salt (up to)
3 cups Canned hominy; drained, or the equiv. of frozen posole; precooked (see note)

Here's a recipe from 'The Feast of Santa Fe' for posole as a vegetable. He also suggests just combining some good red enchilada sauce and canned, drained hominy, and simmering for 30 min. Another suggestion was to add it to a green chile-potato soup. Serves 4 as a side dish.

Heat the oil in a 2 qt saucepan; add onion and garlic and cook over low heat covered for about 5 min (just wilt the onion).

Remove cover, increase heat to medium and add the spices and chile. Cook about 1 min, stirring, then add the rest. Bring to a boil, cover and simmer for 30 min. The liquid should be only slightly thick, add water if needed.

NOTE: to prepare frozen posole: add to 2 qt lightly salted, boiling water and boil for 45 min. One cup of frozen posole will make 2-3 cups cooked, drained posole. It can be refrozen at this point.

Michael Bowers, Internet: mikeb@...

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From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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