Saturday, April 10, 2010

Red Posole

I added chopped mustard greens a few minutes before serving. They cook quickly in the hot stew. We found this recipe in the February 2010 McDougall Newsletter:

by vegan personal chef Jesse Miner.

Comforting Mexican stew featuring hominy, beans and vegetables subtly spiced with New Mexican chile powder. Serves 8.

1/4 cup vegetable broth, or water
1 yellow onion, peeled and diced
1 bell pepper, diced 1 stalk celery, diced
1 carrot, peeled and diced
2 cloves garlic, minced
5 sage leaves, minced
1 tablespoon New Mexican red chile powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
28 ounces hominy, drained and rinsed
30 ounces pinto beans, drained and rinsed
15 ounces diced tomatoes, with juices
3 cups vegetable broth, or water

Heat 1/4 cup of vegetable broth in large pot over medium heat. Add onion, bell pepper, celery, carrot and garlic and sauté until onions are translucent, about 5 minutes.

Add sage, chile powder, cumin, coriander, and salt and stir to combine.

Add hominy, pinto beans, diced tomatoes and 3 cups of vegetable broth. Turn up heat and bring to a boil. Reduce heat to a rapid simmer and cook for 20-30 minutes, until stew has reduced to desired thick consistency.

Note: If using dried hominy and pinto beans, cook 1/2 pound of each, and then add cooked hominy and pinto as directed above. Great online resource for dried hominy, beans and spices: Rancho Gordo New World Specialty Food -

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