Easter Sunday just snuck right up on us! I could have sworn it was still January! But when Easter is here, it means it’s spring so I couldn’t be more excited to see all of the exclusively spring veggies at the farmers market (green garlic, english peas, spring onions to name a few!)
Posole (according to Wikipedia) is a “pre-Columbian soup or stew from Mexico”. It usually contains meat; my recipe is meat free (I do use chicken stock though) but would be greatly complemented by some diced bacon, cooked on the side, drained of excess fat, and added in with the onions. That would definitely give this recipe a little more depth and flavor. And for the vegans out there, this would definitely be just as tasty with vegetable stock instead of chicken!
makes 6-8 servings
Organic and High Quality Ingredients
1 cup pinto beans, soaked overnight and rinsed
1.5 cups hominy, soaked overnight and rinsed
2 medium/large yellow onions, medium dice
1 tablespoon high heat oil (tea seed oil)
4 carrots, medium dice
2 celery ribs, medium dice
9 cloves garlic, minced
½ tablespoon oregano
1 teaspoon chipotle chili powder
1 teaspoon red pepper flakes (or more for an extra spicy soup)
1 qt chicken broth
4 cups water
1-28 oz packaged tomatoes, diced
salt & pepper to taste
2 avocado, sliced
1. Don’t forget to soak your beans and hominy overnight
2. Medium dice carrots, onions, celery. I used rainbow carrots in my posole to add color but you can use regular carrots as well!
3. Oregano, chili powder and red pepper flakes can be added to the onions when prepping.
4. Add in a high heat oil to your pot. Add in garlic, onions and spices. Cook until translucent, stirring often.
5. Add in rinsed hominy and pinto beans, and stock. Bring to a boil.
6. Add in carrots, diced tomatoes and water. Bring back to a boil and simmer to reduce. (I clearly did not use the right size pot here. But it was okay because I reduced the soup as much as possible, which made for a more flavorful stew.)
7. Simmer partially covered for 2.5 hours or until hominy pops.
8. Season with salt and pepper to taste.
9. Garnish with sliced avocado, cilantro and a splash of olive oil. Serve and enjoy!
HAPPY EASTER!! Enjoy your rabbit food! It’s our holiday!
Adapted from Bauman College Recipe Book and Williams Sonoma’s Soup of the Day 365: Recipes for Every Day of the Year