Traditionally made with pork and chicken, posole made with the right ingredients can also be delicious vegetarian. In Mexico, this dish is consumed like menudo, to help quell the effects of a hangover. I just love the buttery, crunchy texture of hominy.
Two “secret” ingredients for me were my vegetable stock (see the post on Soup Swap for the recipe)and the new (but hard to find) fire roasted tomato with chipotles from Muir Glenn. I’ve been a huge fan of the fire roasted with green chilies for a while, and those are in this recipe too. The fire roasting flavor of the tomatoes helps to add the needed depth to this hearty “stoup”. A few classic Mexican cooking techniques are also essential.
¼ cup olive oil
2 Ancho chilies, top stem removed
2 large onions, diced
2 cloves garlic, smashed and chopped finely
2 Tbsp. whole coriander seed, crushed
1 Tbsp. whole cumin seed crushed
4 cans Muir Glen Fire Roasted Tomatoes with Green Chilies
Or 2 of Fire Roasted Tomatoes with Chipotle Chilies and 2 with Green Chilies, your choice
4 cans of hominy (2 yellow and 2 white), rinsed and drained
4 Quarts homemade vegetable stock (I added an ancho chilie and guillio chilie to this batch), hot
Heat a large heavy bottomed pan on the medium heat. Add the olive oil, the whole ancho chilies, onions and garlic. Add the ground spices and stir until they are fragrant. Allow to cook for 10 minutes. Now add the hominy and stir well. Add the tomatoes of your choice.
Remove the ancho chili and place in a blender with some of the hot stock, just enough to cover. You can add the garlic to this as well. Puree until smooth. Add the hot vegetable stock to the posole and then stir in the chili puree.
Allow to cook for 30 minutes over low heat stir every so often. You may now season with salt and pepper to your heart’s content. If you want to make it thicker and have a more potent masa punch, place whole corn tortilla in with the posole and let it soften for 5 minutes. Now remove it with some of the broth and puree it with your immersion blender as you did for the chilies. Add back into the posole and stir well.
Serve garnished with freshly chopped avocados, cilantro, fresh lime and slices of radish.