Posole is a spicy, warm soup that's perfect for those cool fall nights. This recipe is a variation of the Sunbasket version which includes pork. Like many others I post, this recipe freezes well and reheats easily.
1 Tbs olive oil 2 onions, chopped 4 cloves garlic, minced 1 1/2 Tbs cumin 1 1/2 Tbs ancho chili powder (or other chili powder) 1 1/2 Tbs dried oregano 1/2 tsp ground cloves 2 8-oz packages cremini mushrooms, quartered 1 24-oz can hominy, drained 2 16-oz cans pinto beans, rinsed and drained 1 Tbs apple cider vinegar 1 24-oz can diced tomatoes 6 cups low-sodium vegetable broth 1 tsp honey 1 tsp salt 1 1/2 cups frozen corn (roasted if available) Garnish (optional): shredded cabbage, chopped onion, cilantro, cotija or cheddar cheese, fresh lime wedges 1. Heat oil in dutch oven. Add onions and garlic and saute over medium high heat 5 minutes or until soft. 2. Add spices (cumin - cloves) and saute 1-2 minutes until fragrant. 3. Add next 8 ingredients (through salt). Simmer 30 minutes. Add corn and cook an additional 5 minutes. Serves 6. Portion: 1.5 cups of soup Garnish each bowl as desired.
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October 2017
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