Quicker Red Posole with Beans
By Terry Hope Romero, from www.vegnews.com
"Posole is a Mexican stew chock full of history, endless variations of ingredients, and the common thread of hominy corn—lime-soaked corn kernels that have been cooked then dried again—simmered for hours for a soothing, filling dish. This recipe is just a little faster, made with pantry staples like canned beans, tomatoes, and canned, ready-to-use hominy. It’s a rather light and healthy tasting meal one it’s own, or play up that posole and top it with tons of fresh tasting salad-style ingredients—crunchy cabbage, radishes, avocado—for a cool contrast to the warm hearty stew."
Serves 4
What You Need:
Serves 4
What You Need:
2 tablespoons olive oil
4 cloves garlic, minced
1 large yellow onion
1 large poblano chili or mild green Cubanelle pepper
1 teaspoon ground cumin
1 1/2 teaspoons dried Mexican or regular oregano
1 teaspoon red chili powder such as ancho or guajíllo
1 24 ounce can diced tomatoes with juice
1 15 ounce can pinto or black beans, drained and rinsed
1 15 ounce can white cooked hominy, drained and rinsed
1 cup Mexican light colored beer or vegetable broth
1/4 teaspoon salt or to taste
1 tablespoon lime juice
Freshly ground pepper
To garnish:
Large tortilla chips or fried tortilla strips
Chopped fresh cilantro
Thinly sliced white radishes
Chopped fresh tomato
Finely diced fresh onion
Finely shredded white cabbage or a crunchy lettuce like Romaine
Slices of ripe avocado
Lime wedges
What You Do:4 cloves garlic, minced
1 large yellow onion
1 large poblano chili or mild green Cubanelle pepper
1 teaspoon ground cumin
1 1/2 teaspoons dried Mexican or regular oregano
1 teaspoon red chili powder such as ancho or guajíllo
1 24 ounce can diced tomatoes with juice
1 15 ounce can pinto or black beans, drained and rinsed
1 15 ounce can white cooked hominy, drained and rinsed
1 cup Mexican light colored beer or vegetable broth
1/4 teaspoon salt or to taste
1 tablespoon lime juice
Freshly ground pepper
To garnish:
Large tortilla chips or fried tortilla strips
Chopped fresh cilantro
Thinly sliced white radishes
Chopped fresh tomato
Finely diced fresh onion
Finely shredded white cabbage or a crunchy lettuce like Romaine
Slices of ripe avocado
Lime wedges
1. In a large pot over medium heat, combine oil and minced garlic. Cook garlic until fragrant, about 30 seconds and add onion and chopped Poblano chile. Stir and cook until vegetables are softened and onion is translucent, 6 to 8 minutes. Add ground cumin, oregano, and chili powder and cook for another minute.
2. Add diced tomatoes with juice, beans, hominy, beer, and salt. Stir, increase heat, and bring mixture to a simmer.
3. Reduce heat to medium-low and simmer for 25 minutes or until vegetables are tender. Turn off heat and stir in lime juice and season with freshly ground pepper. Let posole sit for about 10 minutes prior to serving to cool slightly and allow flavors to meld.
4. Ladle into large individual serving bowls and garnish as desired.
2. Add diced tomatoes with juice, beans, hominy, beer, and salt. Stir, increase heat, and bring mixture to a simmer.
3. Reduce heat to medium-low and simmer for 25 minutes or until vegetables are tender. Turn off heat and stir in lime juice and season with freshly ground pepper. Let posole sit for about 10 minutes prior to serving to cool slightly and allow flavors to meld.
4. Ladle into large individual serving bowls and garnish as desired.
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