FatFree Home
FatFree Recipe Archive
More general recipes from FatFree

posole-3 recipe

Date: Thu, 20 Jul 1995 22:10:43 -0400 (EDT)
 From: Cindy_Bloch@transarc.com
 	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
 modified recipe:
 	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
 kwvegan vegan