Yield: 4 Servings
|2 tablespoons||Vegetable oil|
|1 small||Onion; chopped (up to)|
|2 \N||Cloves garlic; chopped|
|½ teaspoon||Ground cumin|
|¼ teaspoon||Black pepper|
|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@...
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .