seven suppers: vegan posole.

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so i’ve decided to do a bit o’ bloggin’ about what it is that we eat around here. i’ll post recipes for dinner every night this week.

night one was my first soup of fall, a hearty vegan version of posole. the idea of a vegan posole is sort of an oxymoron. posole is a traditional mexican dish, but it dates back to the 1500s. folklore has it that ancient americans believed that the gods made humans from masa (corn meal), and posole was made for sacrificial rituals where the meat in the stew was human meat. in ritual sacrifice prisoners were killed, had their hearts ripped out and their bodies were chopped up and prepared with maize in a stew. when the spaniards colonized they banned cannibalism, and adapted the recipe to use pork instead of human meat (because it tastes similar, natch). it’s often cooked with chicken.

i had the great, great pleasure of having arguably the best posole in new mexico at the incredible rancho de chimayo on the high road to taos. they serve a red, new mexican style posole that is out of this world. posole can be red (using red chiles), white (with clear broth) or green (using green chiles and tomatillos). we’ll make a simple white version here. you can garnish with lots of things: toasted pumpkin seeds, cotija cheese, avocado, shredded cabbage, cilantro and the ever popular radish.

ingredients:

  1. 1 tablespoon cumin seeds
  2. 1 white onion, chopped
  3. 1 tablespoon olive oil
  4. 1/2 teaspoon dried oregano
  5. 1/2 teaspoon spanish pimenton (or paprika)
  6. salt & pepper to taste
  7. 1 pasilla chile, seeded & chopped (optional)
  8. 2 quarts vegetable stock
  9. juice of 1 lime
  10. 1 bunch of cilantro
  11. 1 can of hominy
  12. 1 zucchini, sliced
  13. 1 can pinto beans, rinsed
  14. 2 radishes for garnish

directions:

  1. heat olive oil in stock pot or dutch oven
  2. add the cumin seeds until brown and fragrant
  3. add the onion, chile and oregano, and about half of the bunch of cilantro (leaves only) and cook until beginning to brown
  4. add the vegetable stock, hominy, beans, zucchini & lime juice & bring to a boil
  5. once pot has reached boil, reduce heat & simmer for 10 minutes
  6. stir in pimenton or paprika and remove from heat
  7. garnish with toppings of choice & serve

the end.

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