Posole (native american thanksgiving)
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Posole (native american thanksgiving)
  Native    American    Thanksgiving  
Last updated 6/12/2012 1:18:46 AM. Recipe ID 49776. Report a problem with this recipe.
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      Title: Posole (native american thanksgiving)
 Categories: Digest, Nov., Thanksgivin
      Yield: 1 Servings
      2 lg Cans of hominy
      3    Or 4 cans of vegetable broth
           Or stock
      2    Or 3 green chiles (roasted
           And peeled)
           (if using fresh, it will be
           Juice in as well, and just
           Be sure to check the peppers
           For bits of peel
           Still stuck to the skin)
      1 lg 1015 onion, diced
      3    Or 4 large carrots, diced
      3    Or 4 stalks of celery,
        x  Salt and pepper to taste
    1/2 ts Each oregano, garlic, cumin
      1 tb Chile powder
        x  Fresh cilantro, minced, 2
           If using canned, throw the
  Yet another appropriate Thanksgiving dish is Posole, which is
  indigenous to the Native American southwest. Posole is really
  considered most traditional around Christmastime and is always served
  New Year's Eve and/or New Year's Day for good luck.  However, Pueblo
  peoples have made posole for generations and it is a staple winter
  dish. I have adapted it for vegan use. Please adjust everything to
  taste; my tastes are for more spice and chiles than most folks would
  care for, so I add more of almost everything. Also:  the fresher
  ingredients will make an amazing difference in the taste of the
  posole, so if possible, prepare your own vegetable stock, roast your
  own fresh Anaheim or New Mexico chiles, and buy flash frozen posole
  (also spelled pozole) corn in the store, rather than using canned.
  Saute the onions and celery until the onion is transparent. This can
  be done with water and veggie stock or with spray-type coatings. Dump
  everything else in and bring to a low boil. Simmer until you like the
  texture.  The hominy should be really soft, almost to the
  break-up-and-really-form-a-thick-stew stage.
  I serve posole with cornbread and a crisp green salad. If you wish to
  add any animal protein, the original recipes call for pork or ham. I
  have found that chunks of turkey work wonderfully with this recipe.
  Please consider your tolerance for spices.  The heat will come from
  the green chiles and the chile powder, as well as the black pepper.
  Finally, if you want a little more color in the stew, you could throw
  in some kernel corn.  Hope you enjoy.
  Posted by MARTHA KUNKEL  to the Fatfree Dig. [Vol.12
  Issue 3], Nov. 4, 1994. FATFREE Recipe collections 

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Recipe ID 49776 (Apr 03, 2005)

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