Date: Thu, 01 Dec 94 15:49:42 EST
From: Libby (eac9m@poe.acc.virginia.edu)
here is how I made my most recent posole -- don't take it as an exact
recipe, because these were pretty much the only things I had in the
house and not necessarily the optimal ingredients (vegetable-wise).
came out hearty and satisfying and tasty, though. and so easy to
make.
posole libby :)
1 1/2 c. dry hominy
4 tbsp ancho (or your favorite) chili powder
1 tsp cumin seeds
1 tsp coriander seeds
2-3 tsp minced garlic
4 tbsp recaito (Goya brand makes this, look in the import section
of your regular grocery if you have no latin
american or "international" or "gourmet" grocery)
1 c celery, chopped
1 c carrots, chopped
1 onion, chopped
1 large can stewed tomatoes
1 bitty can tomato sauce
optional: jalapenos or whatever hot thing you like; nutritional
yeast; salt
toast the cumin and coriander; grind. in the bottom of a big
stew pot, put the cumin, coriander, garlic, chili powder, and
recaito, and "fry" until quite thick and pasty and almost
smoking. add vegetables and a little water if necessary to keep
from sticking. cook until the onion is wilting and looks
saturated with the spices; add tomatoes and sauce, and jalapenos
or other hot chili if you are using it. rinse hominy and add it,
then add 8 cups of water right away. bring to a boil, reduce
heat, and simmer, stirring occasionally, for about three hours or
until hominy is done (the hominy will have a starchy, chewy
texture almost like barley). check it fairly frequently, as you
may need to add water as it goes. salt it to taste. when
serving it, I like to stir in about 1 tbsp of nutritional yeast
per bowl just before eating it -- a sprinkling of ff cheddar (if
there is such a thing) might be nice for dairy types.
kwvegan vegan