Title: Posole As A Vegetable
Categories: Spice Corn Mexican
Yield: 1 Servings

2	tb	Vegetable oil
1	sm	Onion, chopped
2		Cloves garlic, chopped
1/2	ts	Ground cumin
1/4	ts	Black pepper
1	pn	Oregano
2	tb	Powdered red chile
4	oz	Green chile, chopped
2	c	Chicken broth (or use
		Vegetable broth)
1	c	Tomato puree (about 8 whole
		Canned tomatoes, pureed)
1/4	ts	Salt
3	c	Canned hominy, drained*

*or the equiv. of frozen posole, precooked 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.

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.

Michael Bowers Internet: mikeb@radonc.ucdmc.ucdavis.edu From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

previous

next