My plan is to take these three and find somewhere between to be happy. then I will edit and create my own soup. It was yum-my
http://www.vegetariantimes.com/recipe/posole/www.bigskycafe.com/2009/05/vegetarian-pozole/
Vegetarian Pozole
by Chef/owner Charles Myers
2 cups white pozole (Hominy)
2 cups blue pozole (Hominy)
2 oz. baking soda
4 dried chilies (we use pasilla, ancho and guajillo any combination of chilies as long as there is a little variation for increased complexity)
4 tbsp. olive oil
3 cups diced onions
2 tbsp. minced garlic
1 tsp. salt
1 tsp. black pepper
2 tsp. dried oregano
1 tsp. roasted, ground cumin seeds
1 tsp. roasted, ground coriander seeds
2 14 oz cans diced tomatoes in juice
1 lb. tomatillos, peeled and cut in quarters
1 gal. vegetable stock
1/2 cup lime juice
1/2 bunch chopped cilantro
Soak the different colors of pozole in seperate bowls of water overnight.
Roast the cumin seeds and coriander seeds in a dry skillet over high heat until they toast —about 2 minutes. When cool grind in a food mill, mortar & pestal or clean coffee grinder.
Drain the pozole and put each in its own pot, generously cover with water. Add half of the baking soda to each, bring to a boil, reduce heat and simmer for about 2 hours. Add more water as needed. Check pozole for tenderness —it does not have to be completely cooked as it will be cooked further in the stew. Drain off the cooking water and rinse the pozole.
While the pozole is cooking, soak the dried peppers in hot water. When soft, remove the seeds & stems and dice.
In a separate stock pot heat the olive oil and saute the onions and garlic with the salt, black pepper, oregano, cumin and corriander until the onions are translucent.
Add the diced tomatoes, tomatillos, chilies, vegetable stock and cooked pozole. Bring to a boil, reduce heat to a simmer for about 1-and-a-half hours. The pozole stew is done when the hominy is cooked through.
Add the lime juice, cilantro & final salt and pepper to taste. Pozole, like many stews, improves with age, so cook ahead and reheat. Freezes well.
Serving suggestions: garnish with queso fresco, toasted pumpkin seeds and cilantro. Also for a delicious breakfast, serve vegetarian pozole over cornbread with a poached egg on top.
Note: You may use a combination of different kinds/colors of pozole and you may cook them together in one pot if you wish. However, the different colors will cook in slightly different times with different consistencies. The blue or red pozole will break down more during cooking than the yellow/white kind.
Native corns are available at redcorn.com and most Latino markets.
Yield: 10 – 12 servings
Prep Time: 30 minutes
Inactive Prep Tme: 8 – 10 hours
Cook Time: 2 hours
2 cups white pozole (Hominy)
2 cups blue pozole (Hominy)
2 oz. baking soda
4 dried chilies (we use pasilla, ancho and guajillo any combination of chilies as long as there is a little variation for increased complexity)
4 tbsp. olive oil
3 cups diced onions
2 tbsp. minced garlic
1 tsp. salt
1 tsp. black pepper
2 tsp. dried oregano
1 tsp. roasted, ground cumin seeds
1 tsp. roasted, ground coriander seeds
2 14 oz cans diced tomatoes in juice
1 lb. tomatillos, peeled and cut in quarters
1 gal. vegetable stock
1/2 cup lime juice
1/2 bunch chopped cilantro
Soak the different colors of pozole in seperate bowls of water overnight.
Roast the cumin seeds and coriander seeds in a dry skillet over high heat until they toast —about 2 minutes. When cool grind in a food mill, mortar & pestal or clean coffee grinder.
Drain the pozole and put each in its own pot, generously cover with water. Add half of the baking soda to each, bring to a boil, reduce heat and simmer for about 2 hours. Add more water as needed. Check pozole for tenderness —it does not have to be completely cooked as it will be cooked further in the stew. Drain off the cooking water and rinse the pozole.
While the pozole is cooking, soak the dried peppers in hot water. When soft, remove the seeds & stems and dice.
In a separate stock pot heat the olive oil and saute the onions and garlic with the salt, black pepper, oregano, cumin and corriander until the onions are translucent.
Add the diced tomatoes, tomatillos, chilies, vegetable stock and cooked pozole. Bring to a boil, reduce heat to a simmer for about 1-and-a-half hours. The pozole stew is done when the hominy is cooked through.
Add the lime juice, cilantro & final salt and pepper to taste. Pozole, like many stews, improves with age, so cook ahead and reheat. Freezes well.
Serving suggestions: garnish with queso fresco, toasted pumpkin seeds and cilantro. Also for a delicious breakfast, serve vegetarian pozole over cornbread with a poached egg on top.
Note: You may use a combination of different kinds/colors of pozole and you may cook them together in one pot if you wish. However, the different colors will cook in slightly different times with different consistencies. The blue or red pozole will break down more during cooking than the yellow/white kind.
Native corns are available at redcorn.com and most Latino markets.
Yield: 10 – 12 servings
Prep Time: 30 minutes
Inactive Prep Tme: 8 – 10 hours
Cook Time: 2 hours
Vegetarian Posole
- 2 cups dried posole, or 3 to 4 cups canned with water
- 6 qt. water
- 3 Tbs. vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 zucchini, cut in half lengthwise and into thin slices crosswise
- 2 yellow squash, cut in half length-wise and into thin slices crosswise
- 4 tomatoes, diced
- 4 dried New Mexico red chile pods, seeded, stemmed and torn into 12 pieces
- 2 bay leaves
- 4 cups vegetable broth
- 1 tsp. azafrán
- 2 tsp. finely chopped fresh oregano leaves
- 1 tsp. finely chopped fresh thyme leaves
- 1 ½ tsp. salt
- feeds 6-8
1. Soak dried posole overnight in 1 quart water. Next day, drain posole, and discard soaking water.
2. Place posole in large pot of water to cover by 3 inches. Bring posole to a boil over high heat, and reduce heat to low, cooking, uncovered, about 11/2 hours, or until kernels burst and are puffy and tender. Add water during cooking, if needed. Drain posole, and set aside.
3. Heat oil in 6-quart pot over medium-high heat, and sauté onion until clear, about 7 minutes. Add garlic, zucchini, yellow squash and tomatoes, and sauté 3 minutes more.
4. Add posole, red chile pods, bay leaves, vegetable broth and azafrán. Bring to a boil, and reduce heat to low, cooking 30 minutes. Add oregano, thyme and salt, and continue cooking 30 minutes more, adding more water if needed. Serve hot in large soup bowls with warm bread.
October 2003 From Vegetarian Times
2. Place posole in large pot of water to cover by 3 inches. Bring posole to a boil over high heat, and reduce heat to low, cooking, uncovered, about 11/2 hours, or until kernels burst and are puffy and tender. Add water during cooking, if needed. Drain posole, and set aside.
3. Heat oil in 6-quart pot over medium-high heat, and sauté onion until clear, about 7 minutes. Add garlic, zucchini, yellow squash and tomatoes, and sauté 3 minutes more.
4. Add posole, red chile pods, bay leaves, vegetable broth and azafrán. Bring to a boil, and reduce heat to low, cooking 30 minutes. Add oregano, thyme and salt, and continue cooking 30 minutes more, adding more water if needed. Serve hot in large soup bowls with warm bread.
October 2003 From Vegetarian Times
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