Date: Thu, 20 Jul 1995 22:10:43 -0400 (EDT)
I modified the recipe on the back of the package of
posole to make it vegetarian and ff, and we loved it! Here's the
1 large vidalia onion, chopped
5 or so cloves of garlic, minced
8 ounces posole
dried peppers, reconstituted and chopped
The original recipe called for 7-10 chile de Arbol;
I used one ancho and two pasillas.
The original recipe called for 2 cups. I think this
was a typo and added approximately 2 quarts of liquid,
some of which was water from reconstituting the peppers.
1 tablespoon fresh thyme
1 tablespoon fresh (mexican if you have it) oregano
2 bay leaves
1 teaspoon cumin seed
1/2 teaspoon salt
1/4 teaspoon pepper
In a dutch oven, saute onion and garlic until soft -- brown if you can
do it. Add the rest of the ingredients. Bring to boiling; reduce
heat. Simmer, covered, for 2-3 hours, or till posole are tender.
They suggest serving it topped with salsa and shredded cabbage. We
didn't -- we liked it just fine as it was.
I forgot a key ingredient in the posole recipe that I posted
yesterday. It is a zucchini! Our plant is pumping out zucchini like
there's no tomorrow, and apparently I missed one for a while. Oh dear
-- what to do with a baseball bat? Well, I chopped it and put it into
the soup for the last bit of cooking. (Maybe last 15-30 minutes or
something?) Anyway, we thought that it made the soup fun, if