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Posole As A Vegetable

mexican, spice, corn

2 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 pinch oregano
2 tablespoon powdered red chile
4 oz green chile, chopped
2 cup chicken broth (or use
1 vegetable broth)
1 cup tomato puree (about 8 whole
1 canned tomatoes, pureed)
1/4 teaspoon salt
3 cup canned hominy, drained*

*or the equiv. of frozen posole, precooked to prepare frozen posole: add to 2 qt lightly salted, boiling water and boil for 45 min. One cup of frozen posole will make 2-3 cups cooked, drained posole. It can be refrozen at this point. Here's a recipe from 'The Feast of Santa Fe' for posole as a vegetable. He also suggests just combining some good red enchilada sauce and canned, drained hominy, and simmering for 30 min. Another suggestion was to add it to a green chile- potato soup. Serves 4 as a side dish Heat the oil in a 2 qt saucepan; add onion and garlic and cook over low heat covered for about 5 min (just wilt the onion). Remove cover, increase heat to medium and add the spices and chile. Cook about 1 min, stirring, then add the rest. Bring to a boil, cover and simmer for 30 min. The liquid should be only slightly thick, add water if needed. Michael Bowers Internet: mikeb@radonc.ucdmc.ucdavis.edu From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl

Yield: 1 servings

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