Posole (Native American Thanksgiving)

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Posole (Native American Thanksgiving) Ingredients

2 lg Cans of hominy	1 lg 1015 onion, diced
3 Or 4 cans of vegetable broth	3 Or 4 large carrots, diced
Or stock	3 Or 4 stalks of celery,
2 Or 3 green chiles (roasted	Diced
And peeled)	x Salt and pepper to taste
(if using fresh, it will be	1/2 ts Each oregano, garlic, cumin
Otter	1 tb Chile powder
Juice in as well, and just	x Fresh cilantro, minced, 2
Be sure to check the peppers	Tbsp
For bits of peel	If using canned, throw the
Still stuck to the skin)

Instructions for Posole (Native American Thanksgiving)

Yet another appropriate Thanksgiving dish is Posole, which is indigenous to the Native American southwest. Posole is really considered most traditional around Christmastime and is always served New Years Eve and/or New Years Day for good luck. However, Pueblo peoples have made posole for generations and it is a staple winter dish. I have adapted it for vegan use. Please adjust everything to taste; my tastes are for more spice and chiles than most folks would care for, so I add more of almost everything. Also: the fresher ingredients will make an amazing difference in the taste of the posole, so if possible, prepare your own vegetable stock, roast your own fresh Anaheim or New Mexico chiles, and buy flash frozen posole (also spelled pozole) corn in the store, rather than using canned. Saute the onions and celery until the onion is transparent. This can be done with water and veggie stock or with spray-type coatings. Dump everything else in and bring to a low boil. Simmer until you like the texture. The hominy should be really soft, almost to the break-up-and-really-form-a-thick-stew stage. I serve posole with cornbread and a crisp green salad. If you wish to add any animal protein, the original recipes call for pork or ham. I have found that chunks of turkey work wonderfully with this recipe. Please consider your tolerance for spices. The heat will come from the green chiles and the chile powder, as well as the black pepper. Finally, if you want a little more color in the stew, you could throw in some kernel corn. Hope you enjoy. Posted by MARTHA KUNKEL to the Fatfree Dig. [Vol.12 Issue 3], Nov. 4, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Main Ingredient: Cuisine: Uncategorized

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