Mod Veg Kitchen: Posole

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* Exported from MasterCook Mac *

 

Posole

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley p71

Serving Size : 1 Preparation Time :0:00

Categories : Grains And Cereals Soups & Stews

 

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 and soaked

4 tablespoons light sesame oil

- or sunflower oil or olive oil

1 large onion -- diced

1 large carrot -- chopped

1 celery rib

- stems and leaves chopped

1 bell pepper -- chopped

14 ounces canned chopped tomatoes with their juice

2 teaspoons cumin seeds -- finely ground

3 fresh sage leaves -- finely chopped

- to 4

4 large portobello mushrooms -- stems removed

freshly milled black pepper

 

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

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 (see recipe).

 

4 to 6 servings.

 

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

a pressure cooker and cook under full pressure (15 pounds) for 30

minutes. 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 minute. Stir in the carrot,

celery, bell pepper, tomatoes, cumin, and sage. Add 1/2 teaspoon

salt, cover, reduce the heat to low, and cook for 15 minutes.

 

Bring the hominy and beans down from 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 to 30 minutes.

 

While stew simmers, preheat the oven to 400F. 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 the stew with salt and pepper.

 

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Per serving (excluding unknown items): 112 Calories; 1g Fat (4%

calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol;

60mg Sodium

Food Exchanges: 4 1/2 Vegetable

 

 

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