Posole as a vegetable
4 Servings
Ingredients
| Quantity | 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) |
Directions
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@...
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .