Modern Veg Kitchen -- Posole

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* Exported from MasterCook *

 

Posole (Modern Vegetarian Kitchen)

 

Recipe By :The Modern Vegetarian Kitchen, Peter Berley

Serving Size : 6 Preparation Time :0:00

Categories : The Modern Vegetarian Kitchen

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup dried whole hominy -- sorted, soaked for 8 hours, and

drained

4 cups water

coarse sea salt

1 cup dried Anasazi or pinto beans -- sorted & soaked

4 tablespoons light sesame oil, sunflower oil, or olive

oil

1 large onion -- diced

1 large carrot -- chopped

1 rib celery -- stem & leaves chopped

1 bell pepper -- seeded & chopped

1 14 oz can chopped tomatoes -- with their juice

2 teaspoons cumin seeds -- freshly ground

3 sage leaves -- (to 4) finely chopped

4 large portobello mushrooms -- stems removed

freshly milled black pepper

 

Drain the hominy. Combine with 4 cups of water and 1/4 teaspoon of salt in a

pressure cooker and cook under full pressure (15 pounds) for 30 minutes (see The

Pressure Cooker Method, page 229). Release the pressure and remove the lid.

Drain and rinse the beans, add them to the hominy, and return to full pressure.

Cook for 30 minutes.

 

In a heavy 3-quart saucepan over medium heat, warm 2 tablespoons of the oil.

Add the onion and saute for 5 minutes. Stir in the carrot, celery, bell pepper,

tomatoes, cumin, and sage. Add 1/2 teaspoon of salt, cover, reduce the heat to

low, and cook for 15 minutes.

 

Bring the hominy and beans down from the pressure. Add them to the vegetables

along with their cooking liquid. Raise the heat and bring to a boil. Reduce

the heat and simmer gently, uncovered, until the vegetables are tender and the

stew has thickened, 20-30 minutes.

 

While the stew simmers, preheat the oven to 400ºF. Lay the mushrooms, stem side

down, in a single layer on a baking sheet. Brush the mushrooms with the

remaining 2 tablespoons of oil, and roast for 30 minutes. Transfer the

mushrooms to a plate to cool, then slice them into 1/2-inch squares and add to

the stew. Season stew with salt and pepper.

 

S(ISBN):

" 0-06-039295-9 "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 263 Calories; 10g Fat (34.1% calories

from fat); 10g Protein; 35g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

67mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 2

Fat.

 

NOTES : This is a vegetarian version of posole, which refers not only to the

hominy itself, but to a spicy Mexican stew made with the grain. The

long-simmering stew is traditionally served at Christmas and New Year's. Serve

with Tomatillo Salsa (page 383).

 

Karen's Note: This recipe only gave the pressure cooker directions for cooking

the beans and hominy. If you do not have a pressure cooker, simply follow the

package directions for cooking the beans and hominy, and then proceed with the

rest of the recipe.

Nutr. Assoc. : 27094 0 4860 3146 1356 0 0 0 0 0 491 3403 0 0