Posole with Winter Vegetables

This recipe is from an old friend, Kathi Long from The Williams Sonoma series, New American Cooking, called The Southwest.  It makes a huge batch! You may want to try a half batch first. Posole is similiar to canned hominy so if you cannot find it dried or frozen, substitute the canned. I think a full recipe feeds at least 14-16 people! The garnishes can really make this fun and festive.


2 cups dried posole, soaked overnight in water and drained or 1# thawed frozen posole

2 white onions, coarsely chopped

2 large cloves of garlic, chopped

1 T. dried Mexican oregano

1 T. chile caribe or 2 t. red pepper flakes

1/2 cup olive oil

2 small carrots, peeled and chopped

2 small parsnips, peeled and chopped

1 fennel bulb, save a few fronds, chopped coarsely

3# butternut , halved, peeled, seeded, and cut into 1/2″ cubes

28 oz. can diced tomatoes, with juice

8 cups chicken stock, plus more as needed

1/2 cup white wine

2 t. EA. cumin and coriander seed toasted and ground

large pinch of saffrom

salt to taste

Garnishes-1 cup sour cream or creme fraiche, 1/4 small head green cabbage, finely shredded, 1/2 cup cilantro, cubed avocado, sliced radishes, 3 limes, cut into wedges

In a large saucepan, combine the soaked posole, onions, garlic, oregano and chile with water to cover by 3″. Bring to a boil over high heat, cover partially and reduce heat to medium low. Cook 1 hour or however long it takes for the posole to pop, like popcorn.

In a large sucepan over medium heat warm the olive oil. Add the carrots, parsnips and fennel and cook for ten minutes, until slightly softened. Add the cubed squash and cook 5-10 minutes. Stir in spices, wine, tomatoes and salt. Add posole and bring to a boil. Reduce heat to medium low and simmer uncovered one hour.Add more stock to thin to desired consistency!

Ladle into warm bowls and garnish!


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