(Vegetarian) Posole Verde

Posole is a traditional pre-Columbian soup or stew made from cacahuazintle corn (nixtamalized whole hominy) with roasted tomatillos, onions, garlic, fresh green chilies and cilantro.  Typically found in Michoacán, Jalisco and the American Southwest, posole is sometimes considered to be more of a delicacy than an everyday dish..

Posole Verde

Posole Verde (adapted from a recipe by Rancho Gordo)

1/4 pound posole (whole dried hominy)
2 small white onions, peeled and halved
4 garlic cloves, peeled
15 to 20 tomatillos, paper skins removed & halved through the equator
2 poblano chiles
1 serrano chile
1 teaspoon cumin seeds
2 tablespoons butter
1 cup coarsely chopped cilantro
2 teaspoons dried Mexican oregano
1 1/2 quarts vegetable broth
sea salt and freshly-ground black pepper

Soak posole overnight in cool, filtered water.  Drain, rinse and add to a heavy saucepan with 1/2 an onion and enough water to cover.  Bring to a boil, then reduce heat and simmer partially covered until barely tender, about 2 hours. Remove from heat and allow to cool to room temperature, then drain and set aside.

Roast garlic, onions, tomatillos and chilies in a hot oven until blistered and partially blackened.  Place the chilies in a paper bag or under an inverted bowl for 10-15 minutes to soften, then peel & discard the stem and most of the skin, ribs and seeds.

Working in batches, process the vegetables in a food processor until semi-smooth.

Melt butter in a large, heavy skillet over medium heat. Toast the cumin until fragrant, then add the corn and sauté until lightly browned.  Add puréed vegetables and cook, stirring often until thick, about 10 minutes.  Add vegetable stock, cilantro and oregano, reduce heat and simmer 10 minutes.

To serve, ladle into bowls and serve hot with fresh guacamole and slivered radishes.

 

This post is part of Real Food Wednesdays!

Chili con Calabaza Asada (Roasted Pumpkin Chili)

Oven-roasted pumpkin, fried pork belly, fresh & dried chiles, onions, toasted corn, cumin and oregano..

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Chili con Calabaza Asada (Roasted Pumpkin Chili)

Serves 2

1-2 small pie pumpkins, roasted
3-4 dried chiles such as Ancho, Pasilla, New Mexico and Chipotle
1 fresh poblano pepper, chopped
1 Serrano or 2 jalapeño peppers, diced
1/2 red bell pepper, chopped
1/2 small red onion, chopped
1/4 pound pork belly, diced (can eliminate if vegetarian)
2 cloves garlic, minced
1/2 cup corn kernels
1/2 cup black beans, cooked (optional)
3/4 teaspoon cumin seeds
1 teaspoon Mexican oregano
salt & pepper
water

Split the pumpkins lengthwise through the stem and scrape out the seeds and stringy material.  Season with salt and pepper and roast in a 400 degree oven until softened, about 15 minutes.  Set aside to cool, then scrape out the flesh with the edge of a spoon.

Meanwhile, place the dried chiles in a bowl of hot water for 15 minutes. Remove from water, split and remove stems and seeds.  Process in a food processor until a smooth paste is formed., corn,

Cook pork belly over medium-low heat until crisp.  Pour off all but 1 tablespoon of the fat, then add the cumin seed and toast until fragrant.

Add the peppers and onions and sauté until softened, about 5 minutes.  Add the corn, garlic, pumpkin and oregano and stir to combine.

Stir in the the chile paste, then thin with a little water (use the soaking water if you like).  Add beans if using, then reduce heat to low, partially cover and simmer until slightly reduced, about 15 minutes.

Season to taste with salt and pepper, then ladle into bowls and serve with fried corn tortillas.

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This post is part of Real Food Wednesdays!