02 April 2010

Jesse Miner's Red Posole

A comforting Mexican stew by vegan chef Jesse Miner, Lex and I tried it at the McDougall Advanced Study Weekend!  The recipe is Pure Awesomeness:)  
1/4 cup veggie broth, or water (imagine the best)
1 Yellow Onion, peeled and diced
1 bell pepper, diced
1 stalk celery, diced
1 carrot, peeled and diced
2 cloves garlic, minced
5 sage leaves, mined
1 tablespoon New Mexican red chile powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
28 ounces hominy, drained and rinsed
30 ounces pinto beans, drained and rinsed
15 ounces diced tomatoes, with juices
3 cups vegetable broth, or water
**Jesse suggests getting hominy, beans, and spices at Rancho Gordo.. I highly suggest!!
-Heat 1/4 cup of veggie broth in large pot over medium heat.  Add onion, bell pepper, celery, carrot, and garlic and saute until onions are translucent, about 5 mins.

-Add sage, chile powder, cumin, coriander, and salt and Stir

-Add hominy, pinto beans, diced tomatoes, and 3 cups of veggie broth.  Turn up heat and bring to a boil.  Reduce heat to a rapid simmer and cook for 20-30 mins, until stew has reduced to desired thick consistency.

Note: If using dried hominy and pinto beans, cook 1/2 pound of each, and then add cooked hominy and pinto as directed above.


Still working on my Corn Muffin Recipe ...that one was nasty:-D 

2 comments:

Lex said...

I think our corn flour & flour were just past their prime

Kristin said...

Yep for sure:-P

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