Thursday, April 15, 2010

Recipe: Vegan Posole Verde (cooked)

Vegan Posole Verde
1 cup dried, or 3 cups cooked, hominy
1 cup dried, or 3 cups cooked, navy beans or other white bean variety
4 large poblano peppers
3 tablespoons vegetable oil
6 medium tomatillos, husked, washed, and diced
3 medium spring onions or 6 scallions, with tender green shoots
1 jalapeno, seeded and finely diced
1 teaspoon ground cumin
12 medium cremini mushrooms, quartered
3 cups vegetable stock, preferably homemade
1 tablepoon chopped fresh oregano or 1 teaspoon dried
1/2 cup chopped cilantro
5 teaspoons salt, divided

2 avocados, diced
1 medium cucumber, diced
5 small radishes, peeled and diced
Lime wedges
Fried corn tortilla wedges

For hominy and beans*: Soak each overnight in separate bowls, and rinse each in a colander. In one pot, add hominy and 5 cups water; bring to a boil and add a teaspoon salt. Cover and simmer for an hour and a half. Hominy will be tender and the liquid with be starchy and gummy. Drain hominy, reserving liquid (if any). Set hominy aside. Meanwhile, add beans and 3 cups water to another pot; bring to a boil and add a teaspoon salt. Cover and simmer for 40 minutes. Drain beans, reserving liquid. Set beans aside.

For poblanos: Preheat oven to a 500ยบ broil with the top oven rack 5 inches from the heat source. Wash and place poblanos on a baking sheet in a single layer. Slide baking sheet into oven, and turn poblanos every few minutes, until their skin has bubbled and begins to brown on all sides. Place poblanos in a bowl, and cover with a clean kitchen towel, until cool. Pull skin off peppers (with gloves if your skin is sensitive like mine). Split poblanos; remove seeds, and chop into 1/4-inch pieces.

For posole: Heat oil in a large pot over medium high, and add garlic. When garlic begins to turn golden, add tomatillos, spring onions, and jalapeno. Cook for 5 minutes. Stir in cumin and mushrooms, and cook 2 minutes more. Add poblanos, and cook 1 minute. Add hominy, beans, herbs, vegetable stock and 2 cups reserved bean/hominy cooking liquid. Bring to a boil and taste for salt (if you’re using canned stock, you may need less than called for). Simmer for 1 hour, stirring occasionally.

Serve with garnishes. Lime wedges and avocado are a must!

Serves 6 hearty portions

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