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posole-2 recipe

Date:    Thu, 01 Dec 94 15:49:42 EST
 From:    Libby (eac9m@poe.acc.virginia.edu)
 here is how I made my most recent posole -- don't take it as an exact
 recipe, because these were pretty much the only things I had in the
 house and not necessarily the optimal ingredients (vegetable-wise).
 came out hearty and satisfying and tasty, though.  and so easy to
 posole libby :)
 1 1/2 c. dry hominy
 4 tbsp ancho (or your favorite) chili powder
 1 tsp cumin seeds
 1 tsp coriander seeds
 2-3 tsp minced garlic
 4 tbsp recaito (Goya brand makes this, look in the import section
                 of your regular grocery if you have no latin
                 american or "international" or "gourmet" grocery)
 1 c celery, chopped
 1 c carrots, chopped
 1 onion, chopped
 1 large can stewed tomatoes
 1 bitty can tomato sauce
 optional: jalapenos or whatever hot thing you like; nutritional
 yeast; salt
 toast the cumin and coriander; grind.  in the bottom of a big
 stew pot, put the cumin, coriander, garlic, chili powder, and
 recaito, and "fry" until quite thick and pasty and almost
 smoking.  add vegetables and a little water if necessary to keep
 from sticking. cook until the onion is wilting and looks
 saturated with the spices; add tomatoes and sauce, and jalapenos
 or other hot chili if you are using it.  rinse hominy and add it,
 then add 8 cups of water right away. bring to a boil, reduce
 heat, and simmer, stirring occasionally, for about three hours or
 until hominy is done (the hominy will have a starchy, chewy
 texture almost like barley).  check it fairly frequently, as you
 may need to add water as it goes.  salt it to taste.  when
 serving it, I like to stir in about 1 tbsp of nutritional yeast
 per bowl just before eating it -- a sprinkling of ff cheddar (if
 there is such a thing) might be nice for dairy types.
 kwvegan vegan