Vegetable Posole Chili

June 11, 2010 at 3:28 pm (black pepper, canned kidney beans, canola oil, chili powder, cilantro, crushed tomatoes, garlic, green bell pepper, ground cumin, hominy, Main Dish, Mexican, oregano, red bell peppers, salt, stewed tomatoes, stovetop, Vegetarian, yellow onions)

Posole is a Southwestern stew of hominy, vegetables and spices. This meatless version is spiced up like a pot of chili, posole’s Tex-Mex cousin. Top with your favorite chili toppings.

Serves 6.

1 T canola oil
1 medium yellow onion, chopped (1 C)
1 large red or green bell pepper, seeded and chopped (1 C)
2 cloves garlic, minced
28-oz can crushed tomatoes
15-oz can hominy, drained
15-oz can red kidney beans, rinsed and drained
14-oz can stewed tomatoes
1/2 C water
1 T dried oregano
2 to 3 t chili powder
2 t ground cumin
1/2 t freshly ground black pepper
1/2 t salt
2 T chopped cilantro
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In large saucepan, heat oil over medium heat. Add onion, bell pepper and garlic, and cook, stirring often, until vegetables begin to soften, about 5 minutes. Add crushed tomatoes, hominy, beans, tomatoes, water and dried seasonings. Cook over low heat, for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cilantro. Let stand for 5 to 10 minutes before serving.

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Vegetarian Posole

February 24, 2010 at 2:03 pm (canned black beans, canned diced tomatoes with green chilies, canned great northern beans, canned kidney beans, canned navy beans, canned pinto beans, frozen corn, hominy, Main Dish, mexican-style stewed tomatoes, oregano, Quick Dishes, red pepper (cayenne), roasted garlic olive oil, salt, stovetop, Vegetarian)

Total time: 15 minutes
Makes 4 servings.

14-1/2 oz diced tomatoes with green chilies OR 14-1/2 oz can Mexican-style stewed tomatoes, chopped
15 oz white hominy, rinsed and drained
15 oz canned beans of choice, rinsed and drained
1 C corn kernels
1 t dried oregano
1/8 t cayenne pepper
Salt to taste
1 T roasted garlic olive oil
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In large saucepan, combine all ingredients except oil. Bring to the boil; reduce heat, partially cover and simmer, stirring occasionally, until flavors blend and ingredients are heated through, about 5 minutes. Just before serving, stir in oil.

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Mole Posole

May 3, 2009 at 11:47 am (Autumn, canned diced tomatoes, canned kidney beans, green bell pepper, hominy, Main Dish, Mexican, mole sauce, onion, Quick Dishes, serrano peppers, stovetop, Summer, vegetable oil)

Makes 8 servings.

1/2 onion, minced
1 green pepper, diced
1 serrano pepper, seeded and minced
2 t vegetable oil
15 oz canned diced tomatoes
15 oz canned kidney beans, drained and rinsed
15 oz white hominy, drained and rinsed
2 T prepared mole sauce
1 C water
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In soup pot, saute onion, pepper and chili in oil over medium-high heat until onion is soft, about 4 to 5 minutes. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 10 minutes, covered.

A+

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Chickpea Chili

April 5, 2009 at 12:01 pm (beef bouillon, bottled hot sauce, canned garbanzos, chili powder, garlic, hominy, long-grain white rice, Main Dish, olive oil, onion, oregano, pimiento-stuffed olives, sour cream, stovetop, tomato paste)

Serves 2.

1 medium onion, chopped (about 1 cup)
2 T olive oil
3 large cloves of garlic, minced (about 1 T)
1 T chili powder
1 t dried oregano (preferably Mexican)
2 C water
1 beef bouillon cube
19 oz canned chickpeas, drained
3 T tomato paste
16 oz canned hominy OR 2/3 C raw white rice

Possible garnishes:
Bottled hot sauce
Sour cream
Chopped raw onion
Corn chips
Chopped pimiento-stuffed olives
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1. In a 2 1/2- to 3-qt saucepan, over medium heat, sute the onion in the olive oil for about 3 minutes.

2. Stir in the garlic and continue to saute 2 more minutes. Do not brown the garlic.

3. Stir in chili powder and oregano. Saute another minutes.

4. Add water, bouillon cube, chickpeas and tomato paste. Stir well to dissolve bouillon and tomato paste. Bring to a simmer and simmer steadily for 15 minutes, stirring occasionally. (Can be prepared ahead and reheated.)

5. Meanwhile, cook rice separately. Or, if using hominy, heat through in a separate saucepan.

6. To serve, put a portion of rice or hominy in a soup bowl, then ladle in hot soup. Serve with hot sauce and all or some of the garnishes set out in small bowls.

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Slow-Cooker Chicken Posole

April 3, 2009 at 5:44 pm (carrots, chicken thighs, cilantro, garlic, green enchilada sauce, ground cumin, hominy, limes, Main Dish, Mexican, mexican-style diced tomatoes, onion, slow cooker, tortilla chips)

chicken posole
Work: 10 minutes
Total: 3 1/2 hours
Serves: 4

15 oz can yellow or white hominy, drained
14.5 oz can Mexican-style diced tomatoes
10 oz mild green enchilada sauce
2 carrots, diced
1 medium onion, chopped
3 garlic cloves, minced
2 t ground cumin
5 chicken thighs (1 1/2 lb), skin removed
Chopped cilantro (optional)
Lime wedges (optional)
Tortilla chips (optional)
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1. Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4-qt slow cooker. Add chicken and stir to combine. Cover and cook on high 3 to 3 1/2 hours until chicken is cooked through and vegetables tender. Skim and discard any fat from the surface.

2. Remove chicken; pull meat off bones into large shreds. Stir back into slow-cooker. Stir in cilantro, if using. Serve with lime wedges and tortilla chips.

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