Text 13293, 54 rader
Skriven 2014-05-13 08:04:50 av Dave Drum (1:261/38)
Ärende: Chile 6257
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Posole (Native American Thanksgiving)
 Categories: Vegetarian, Vegetables, Chilies, Herbs
      Yield: 8 Servings

     56 oz (2 cans) hominy
     42 oz (3 cans) vegetable broth
      2 lg (or 3) green chilies;roasted
           - peeled
      1 lg 1015 onion; diced
      3 lg (or 4) carrots; diced
      3    (or 4) ribs of celery; diced
           Salt and pepper
    1/2 ts (ea) oregano, garlic, cumin
      1 tb Ground chile
      2 tb Fresh cilantro; minced

  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 chilies, 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 chilies 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

  Formatted by Sue Smith

  Uncle Dirty Dave's Archives

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... All the vitamins needed seem to be found in plebian dishes. - Wm. Feather

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