And it's been raining in Greenville for one week straight, I kid you not. We did have a few hours of sunshine yesterday followed by more rain, and now it's supposed to rain until Monday night, which I'm really really hoping they're wrong on.
In honor of the weather and the new month and the cold, though, I'm reminding us all of this fabulous vegetarian posole, which I made a few months ago BEFORE summer and am now really wanting to recreate. BUT, my stash of Mexican chili paste is long gone, so I'm going to have to con some from someone or figure out how to make it myself.
Anyway. Here's the recipe, here's the original post, make this soon.
And tomorrow is Friday, so there's that.
- FOR THE POSOLE
- 1/4 cup olive oil
- 1 red bell pepper, diced
- 1 medium onion, diced
- 2 cloves minced garlic
- 1/4 cup ancho chili paste (see note)
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 3 cans (15 ounces each) white hominy, drained
- 2 cups chicken stock, plus more if needed
- salt, to taste
- valentina or other hot sauce, to taste
- FOR TOPPING, OPTIONAL
- fresh cilantro
- lime wedges
- avocado slices
- sour cream
- hot sauce
- tortilla chips
- Heat a large soup pot to medium heat with the olive oil. Add the onions and bell pepper and cook for 3 minutes to soften slightly. Add the garlic, tomato paste, and chili paste, and stir to combine. Cook for 2 minutes more, then sprinkle with the flour. Stir the flour into the mixture for 2 minutes, then add the drained hominy and the chicken broth. Bring to a boil (increase the heat if you need to), and let the posole thicken and reduce slightly.
- Taste, and add salt, hot sauce, or more chili paste to your preference (this will depend on the salt content and spice of your stock and chili paste). When the posole tastes perfect, let it simmer for 10-20 minutes more, prepare any toppings you'd like to use, and serve!
- On the chili paste: I have a Mexican neighbor who makes her own chili paste, and I have a jar of it in my fridge that is pretty much the best thing ever. If you don't have a Mexican neighbor and can't find chili paste in the store, do the following: remove the stems and seeds from 2 dried ancho chilis. Pour 1 cup boiling water over them and let sit for 20 minutes to soften. When the peppers are soft, add them to a blender with 1 clove of garlic and 1 teaspoon apple cider vinegar and a pinch of salt. Blend until smooth, and add 1 tablespoon of the water used for the chilis at a time to thin the mixture if needed. Use in the posole, starting with 1 tablespoon and adding more as you prefer for spice level.
- Make-ahead: You can make this up to 4 days in advance, store covered in the soup pot in the fridge, or earlier in the day and leave it (stove off) on the stovetop. Reheat by turning the stove to medium-low, and add a bit more stock or water if the posole has thickened too much.
- Serving Size: 6