Date: Wed, 18 Feb 1998 08:17:16 -0400
From: Jan Gordon (jrg14@cornell.edu)
Posole
I just made this dish the other night for the firsst time. Recipe was
taken from Jay Solomon's Lean Bean Cuisine cookbook.
2 cups cooked beans
2 cups hominey
chopped onions
chopped bell pepper
3 cups water or stock
1/4 cup tomato paste
2 teaspoons oregano
chili powder to taste (chipoltle was recommended for its wonderful smokey
taste)
Put all in the pot and simmer for an hour or so.
Note, I made a bigger batch with leftover pinto beans, probably a quart,
and used two cans of white hominey. We liked it a lot!
kwvegan vegan