Thursday, April 15, 2010

Recipe: Vegan Posole (cooked)

Posole Stew, Minus the Pork
Published April 13, 2010
Makes 4 servings

In a traditional posole, hominy simmers for hours in a chile-spiked pork broth, but in this version, canned hominy and vegetable broth keep the dish plant-based and put it on the table in under an hour.

•1 small dried New Mexican red chile
•1 1/2 cups boiling water
•1 to 2 fresh Anaheim chiles (if you like it hot, use 2 chiles)
•2 tablespoons olive oil
•1 1/2 cups finely chopped onion
•3/4 cup diced carrots
•3/4 cup finely chopped celery
•4 teaspoons finely chopped garlic
•1 1/2 teaspoons dried Mexican oregano
•1 teaspoon ground cumin
•3 cups canned hominy, rinsed and drained (one 29-ounce can)
•2 cups diced, unpeeled red new potatoes
•4 cups Imagine brand organic No-Chicken broth
•1 tablespoon plus 1 teaspoon fresh lime juice (divided)
•Salt and freshly ground black pepper
•1/4 cup finely chopped fresh cilantro

Place the dried chile in a small bowl. Pour the 1 1/2 cups boiling water over the New Mexican chile and let it soak for 30 minutes. Discard the water, seeds and stem and finely chop the chile; set aside.

Roast the Anaheim chiles over a gas flame or on a baking sheet set 4 inches below the broiler until charred all over, occasionally turning with tongs, about 10 minutes. Put hot chiles in a heavy quart-size freezer bag or covered bowl while they cool, which will help loosen the charred skin. When cool enough to handle, remove the charred skin carefully, then remove and discard the stem and seeds. Finely chop the chiles and add to reserved New Mexican chile.

Heat olive oil in a large soup pot over medium heat. Add the onion, carrots and celery, sautéing until onions are translucent and starting to brown, about 10 minutes. Add the garlic, oregano and cumin and sauté until fragrant, about 30 seconds.

Add hominy, potatoes, broth, chile mixture and 1 teaspoon lime juice. Bring to a gentle simmer over medium-low heat, and cook partially covered until the flavors have melded and potatoes are tender, about 30 minutes.

Add remaining 1 tablespoon lime juice to stew, and season with salt and pepper to taste. Garnish individual servings with a sprinkle of chopped cilantro.

From The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans, and Omnivores at Your Table by Ivy Manning

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