Classic Vegetarian Posole


This is the perfect time of year for posole – a rich hominy stew, prepared with a great mix of spices, including cumin, garlic and smoked paprika. Finish it off with some shredded cheddar, fresh cilantro and lime, and you have a seriously delicious dinner. You can make this with pork if you’d like, altho we used tofu and gave it the same marinade, and it was seriously amazing. This recipe comes from Bon Appetit’s January issue last year.

Posole Ingredients - Regard the Cute Pimenton!!

Posole Ingredients – Regard the Cute Pimenton!!

Tofu Stack

Tofu Stack

Prepare the Tofu In a bowl, mix 1 T cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 2 tbsp canola oil, 1/2 of a chopped up chipotle pepper and a bit of its adobo marinade, and a squeeze of lime. Cube up a block of firm tofu and toss it with the spices and oil. In a wok, sauté 1/2 sliced red onion in vegetable oil until brown, then add the tofu and brown that as well, gently flipping them so they don’t break up. Remove from heat and set aside.

Tofu with Spices and Red Onion, Marinating

Tofu with Spices and Red Onion, Marinating

Marinating Tofu

Marinating Tofu

Saute the Tofu

Saute the Tofu

In a large pot over medium-low heat, add 1 chopped onion and sauté until translucent. Add 3 minced garlic cloves and stir for about 2 minutes. Add 2 diced plum tomatoes and stir for another two minutes. Stir in 6 cups broth and 1 28-ounce can of pinto beans, 1 28 oz can white hominy (drained), 1 28 oz can diced tomatoes with juices (pureed in a blender until smooth), 1 T dried oregano, and 2 tsps ground cumin. Bring to a boil and then reduce the heat to low. Cover, simmer, stir occasionally for 30 minutes.

Saute Tomatoes and Onions

Saute Tomatoes and Onions

After 30 minutes of simmering, add the tofu mixture and simmer for another 30 minutes with the lid off. Season with salt and pepper and serve. Garnish with shredded cheddar cheese, chopped up cilantro and lime wedges. It’s great to have some warmed up tortilla wedges on the side, too.

Vegetarian Posole - Delicious

Vegetarian Posole – Delicious

Ingredients

  • 1 T cumin
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tbsp canola oil
  • 1/2 of a chopped up chipotle pepper and a bit of its adobo marinade
  • a squeeze of lime
  • 1 firm block of tofu, cubed
  • 1 chopped onion
  • 3 minced garlic cloves
  • 2 diced plum tomatoes
  • 6 cups vegetable broth
  • 1 28-ounce can of pinto beans
  • 1 28 oz can white hominy (drained),
  • 1 28 oz can diced tomatoes with juices (pureed in a blender until smooth)
  • 1 T dried oregano
  • 2 tsps ground cumin
  • salt and pepper
  • shredded cheddar cheese
  • lime wedges
  • chopped fresh cilantro
  • flour tortillas
About these ads

About Seattle Foodshed

We live in the Pacific Northwest, where we're cultivating our urban garden and eating the fruits (and vegetables) of our labors.
This entry was posted in Recipe, Vegetarian and tagged , , . Bookmark the permalink.

2 Responses to Classic Vegetarian Posole

  1. This looks so hearty and fantastic–that last photo actually made my stomach growl.

  2. Pingback: Green Posole with Turkey (or Chicken) | Seattle Foodshed

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s