Recipe from: joyouslydomestic Image Credit: Angela |
Vegetable
Posole Verde
“I tried
posole at an amazing Mexican restaurant while living in Nashville, Tennessee
years ago. I've always wanted to make it
at home, but had never attempted it until this week. Posole (or pozole) is a soup or stew (originating
in Mexico) traditionally made with hominy as a main ingredient. It is often made using pork, but I decided to
try it without any meat after watching Rachael Ray makes this soup on her show
recently without meat.” Angela
Ingredients:
2 - 3 poblano
peppers
1 - 2 ears
corn on the cob
4 - 6 medium
tomatillos, peeled and halved
2 ½ tablespoons
olive oil, divided
1 large
onion, cut into wedges
4 cloves garlic,
unpeeled
1½ teaspoons
cumin
6 cups
vegetable or chicken stock, divided
Handful of
fresh cilantro
3 15.5-ounce
cans hominy, drained (I used a combination of both yellow and white)
Juice of 1
lime
Kosher salt,
to taste
Black pepper,
to taste
A pinch of
crushed red pepper flakes (optional)
Topping
Options - sliced
radishes, chopped avocado (dressed with lime juice to prevent
discoloring), and
additional fresh cilantro, lime wedges for squeezing, sliced scallions and
tortilla chips
Directions:
Preheat oven
to 450°F.
Toss
tomatillos with 1 tablespoon of olive oil.
Roast on a
foil-lined baking sheet cut-side down in oven for 10 minutes initially.
After 10
minutes, remove from oven and place the onion and garlic (unpeeled) onto the
same
baking sheet.
Toss onion...
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