Vegetarian Posole With Frijoles And Hominy Recipes

VEGETARIAN POSOLE WITH FRIJOLES AND HOMINY

Steps:

• Slice the chiles open and remove the veins and seeds. Set the chiles on your griddle over medium and toast lightly on each side by pushing down until they change color (about 30 sec to 1 minute on each side).
• Put the chiles in a bowl with hot water and let soak for 10-15 minutes until soft.
• While the chiles are soaking, add the vegetable broth to the Instant Pot along with the hominy, beans, tomatoes, and zucchini.
• Transfer the chiles to the blender. Keep 1 C. of the soaking water, and add to the blender with the garlic, oregano, cumin, and 1/2 tsp of the salt. Pour in 1 C. of water and puree that mixture until well blended.
• Push that mixture through a strainer into your Instant Pot, and add the rest of the salt, as well as black pepper.
• Snap 2 chiles de arbol in half and throw in the Instant Pot (for a little extra flavor) and place the lid on the Instant Pot and close the valve.
• Set the Instant Pot to 10 minutes on high (manual) pressure.
• Once it beeps finished, allow the pressure to release naturally and determine if more salt/pepper is needed.
• Serve in bowls and garnish with shredded cabbage, diced onion, sliced radishes, limes, and cilantro.

VEGETARIAN POZOLE VERDE (HOMINY SOUP)

Steps:

• Place pinto beans in a large stock pot with water to cover; let soak, 8 hours to overnight. Drain.
• Cover the beans with about 3 inches water and cook over medium-low heat until tender, 35 to 40 minutes. Drain.
• Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add pumpkin seeds; cook and stir until light brown and popping, about 6 minutes. Let cool slightly, about 5 minutes.
• Pour pumpkin seeds and oil into a blender or food processor. Blend until smooth. Add 1/2 the tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro into the blender. Puree until smooth. Pour into a large bowl. Repeat with remaining tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro.
• Heat remaining 1/4 cup oil in a deep pot. Add the tomatillo sauce carefully. Simmer, stirring with a wooden spoon, until thickened, about 30 minutes.
• Pour pinto beans, vegetable stock, and hominy into the pot. Bring to a boil. Reduce heat to low. Let simmer, uncovered, until flavors are thoroughly blended, about 15 minutes. Season with salt and pepper.

POSOLE (VEGETARIAN)

Steps:

• Add several tablespoons of powdered broth (to your taste) to boiling water.
• Stir until dissolved.
• Add Textured vegetable protein chunks.
• Cover and remove from heat.
• Let the chunks absorb the liquid while you prepare the rest of the soup.
• In a large soup pot, saute onion until soft.
• Add garlic and continue sauteing until fragrance is released.
• Add chili powder to sauteed vegetables and mix well.
• Add 6 cups of water and bring to a boil.
• Stir in chilies, hominy and tomatoes.
• Add Textured vegetable protein chunks and additional broth powder to taste.
• Simmer for 10-20 minutes to blend flavors.
• Add fresh cilantro to bowl (Some folks don't care for the taste).
• Add a squirt of lime juice to taste.
• Serve with corn chips or tortilla chips.