Posole is traditionally made with long-simmered pork and dried hominy. This equally delicious vegetarian version comes together in a fraction of the time, thanks to the use of canned hominy. Since a little goes a long way with potent chipotle chiles, it can take a long time to use up a whole can. Freeze any remaining chiles and sauce in a sealable plastic bag in the freezer and use a serrated knife to chop off only what you need for a recipe. The chiles will last in the freezer for up to 3 months before their flavor begins to fade.
Red Hominy Stew
- 1 Tbs. extra-virgin olive oil
- 1 1/2 cups (7 1/2 oz./215 g) finely chopped yellow onion
- 1 carrot, peeled and thinly sliced
- 1 Tbs. finely chopped garlic
- 1 Tbs. chopped canned chipotle chiles in adobo
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. dried Mexican oregano
- 1 tsp. ancho chile powder
- 1 large can (29 oz./910 g) white hominy, drained
- 2 cups (16 fl. oz./500 ml) vegetable broth
- 1/2 cup (3 oz./90 g) canned, diced fire-roasted tomatoes in juice
- 1 Yukon Gold potato, peeled and cut into 1/2-inch (12-mm) cubes
- 1 Tbs. fresh lime juice
- 1 1/2 tsp. finely grated lime zest
- Sea salt and freshly ground pepper
- 1 large avocado, pitted and diced
- 8 radishes, thinly sliced
- 1/2 cup (2/3 oz./20 g) chopped fresh cilantro
- 1/2 cup (2 1/2 oz./75 g) crumbled cotija cheese
- Warm corn tortillas or tortilla chips for serving
1. In a Dutch oven or other large, heavy pot over medium-high heat, warm the olive oil. Add the onion and carrot and cook until just tender, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chipotle chiles, cumin, oregano and chile powder, and sauté for about 10 seconds.
2. Stir in the hominy, broth, tomatoes, potato and 2 cups (16 fl. oz./500 ml) water. Bring to a simmer, cover and reduce the heat to low. Simmer gently, stirring occasionally, until the potato is tender, about 20 minutes. Add the lime juice and zest and season to taste with salt and pepper.
3. Set out a platter or individual bowls of the avocado, radishes, cilantro and cheese. Divide the stew among soup bowls, inviting diners to garnish their own portions to their liking. Pass the tortillas at the table. Serves 4.
Find more simple, healthy meals for every night of the week in our book Weeknight Vegetarian, by Ivy Manning.