| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetable | 4 | Servings | |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 1 | sm | Onion; chopped (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 (up to) |
| 3 | c | Canned hominy; drained, or the equiv. of frozen posole; precooked (see note) |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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