Posole As a Vegetable Recipe

Free Recipe Posole As a Vegetable

Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4

Ingredients for Posole As a Vegetable Recipe

2 tb Vegetable oil
1 sm Onion; chopped
1 -(up to)
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
2-1/2 -(up to)
3 c Canned hominy; drained, or
-the equiv. of frozen
-posole; precooked (see
-note)

Posole As a Vegetable Preparation

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@radonc.ucdmc.ucdavis.edu CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen”s MM Recipe Archive, .

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