INGREDIENTS

INSTRUCTIONS

Yet another appropriate Thanksgiving dish is Posole, which is indigenous to
the Native American southwest.  Posole is really considered most
traditional around Christmastime and is always served New Year's Eve and/or
New Year's Day for good luck.  However, Pueblo peoples have made posole for
generations and it is a staple winter dish.  I have adapted it for vegan
use.  Please adjust everything to taste; my tastes are for more spice and
chiles than most folks would care for, so I add more of almost everything.
Also:  the fresher ingredients will make an amazing difference in the taste
of the posole, so if possible, prepare your own vegetable stock, roast your
own fresh Anaheim or New Mexico chiles, and buy flash frozen posole (also
spelled pozole) corn in the store, rather than using canned.
Saute the onions and celery until the onion is transparent.  This can be
done with water and veggie stock or with spray-type coatings.  Dump
everything else in and bring to a low boil.  Simmer until you like the
texture.  The hominy should be really soft, almost to the
break-up-and-really-form-a-thick-stew stage.
I serve posole with cornbread and a crisp green salad.  If you wish to add
any animal protein, the original recipes call for pork or ham.  I have
found that chunks of turkey work wonderfully with this recipe.
Please consider your tolerance for spices.  The heat will come from the
green chiles and the chile powder, as well as the black pepper.  Finally,
if you want a little more color in the stew, you could throw in some kernel
corn.  Hope you enjoy.
Posted by MARTHA KUNKEL <cemk@odessa.edu> to the Fatfree Dig. [Vol.12 Issue
3], Nov. 4, 1994. FATFREE Recipe collections copyrighted by Michelle Dick
1994. Used with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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