This recipe for whole foods vegetarian posole is a soup made from dried corn (hominy) that is traditionally made with meat. Posole is also a dish that has as many variations as there are kitchens; every homemaker in Mexico has her own secrets to making this soup. This interpretation uses canned hominy (the “ready-to-cook” variety takes overnight soaking and a couple of hours on the stove). Add vegetables, beans, chili peppers and some oregano, and you have a hearty soup worthy of the fall weather soon to come our way. Queso blanco (Mexican white cheese), soft tortillas, guacamole and a salad make wonderful accompaniments to turn this into a warming supper.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 carrot, chopped
- 1 onion, chopped
- 2 cloves garlic, chopped fine
- 1 ancho chili, seeded and chopped fine
- 1 chipotle chili, seeded and chopped fine
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tomatoes, chopped
- 4 cups vegetable broth or water
- 2 cups cooked red beans
- 1 15-ounce can hominy, drained
- Sea salt and freshly ground pepper
- 1 lime, cut into wedges
- 1/4 cup chopped fresh cilantro
- Grated queso blanco or other firm sheep or goat cheese (optional)
Preparation:
Heat the oil in a heavy-bottomed soup pot. Add the carrot, onion, garlic and chilis, and saute over medium heat until tender and slightly caramelized, about 10-12 minutes.
Add the cumin and oregano, stir thoroughly, and add the tomatoes, broth, red beans and hominy along with a generous pinch of salt.
Cook the soup for 30 minutes, adding more liquid if desired.
Season to taste and serve with lime wedges and a generous sprinkling of cilantro and queso blanco.
Serves 4-6
Copyright 2010 by Jen Hoy
Add the cumin and oregano, stir thoroughly, and add the tomatoes, broth, red beans and hominy along with a generous pinch of salt.
Cook the soup for 30 minutes, adding more liquid if desired.
Season to taste and serve with lime wedges and a generous sprinkling of cilantro and queso blanco.
Serves 4-6
Copyright 2010 by Jen Hoy
