| 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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