|Try this authentic|
Mexican recipe and I
bet you'll feel like
Because she's seen me grow so slim and healthy by eating vegan, she has done the same thing and while she's lost weight, it is her teenage daughter who has really slimmed down. All by eating vegan with only a few exceptions, such as family parties or church picnics.
To be honest, I've never eaten Posole. Yet I knew if Irma cooked it, it would be great. She grew up in Mexico City, taught to cook by her mom, and knows how to make original Mexican food that teases the tongue with spice and tickles the back of the throat with heat. Because I'm a sissy, she doesn't make the food she cooks for me as spicy as she would for her own family. If you're a diehard heat fan, add more chili powder and some jalapenos when you make this dish. I like it as is. Give it a try and let me know what you think.
POSOLE--MEXICO IN A BOWL
In a large soup pot, combine:
2 Tbs. olive oil
1 large onion, chopped
4 garlic cloves, minced
1 large poblano chile, chopped (sometimes called pasilla)
Cook until the vegetables are soft and the onion is translucent, about 8-10 minutes.
1 tsp. ground cumin
1 1/2 tsp. dried oregano
2 tsp. ancho chile powder (regular chile powder can be substituted)
1 24 oz. can of diced tomatoes with juice
1 15 oz. can of pinto beans, drained and rinsed
1 15 oz. can of white hominy, drained and rinsed
1 cup vegetable broth
1 tsp. salt
1 Tbs. lime juice
1 Tbs. browning sauce--I used Kitchen Bouquet
black pepper to taste
Simmer the soup on a back burner, uncovered, for at least an hour so the flavors have time to marry.
Serve piping hot with avacodo slices and fresh cilantro as garnishes.
Irma warmed flour tortillas over an open flame so they had a slightly charred taste, which went great with the posole.
The whole masterpiece was good to the last drop.
If you don't have ancho chile powder, do yourself a favor and buy some. The depth of flavor this spice brings to the party is so much more than that of regular chile powder.