Culinate recipe editor’s note: I made this with roasted chiles (tucked in the freezer) and canned tomatillos (because I missed the fresh ones at the market), then added sliced radishes to the mix of garnishes. I also doubled the cumin and skipped the step of puréeing the cooked posole in the blender and cooking the stew for another 10 to 20 minutes; the soup was plenty thick by the time the quinoa was cooked. The upshot: a satisfying meal-in-a-bowl, easily adapted for vegetarians.
When I was growing up, my mother prepared posole every Christmas Eve — a tradition in her native Santa Fe, New Mexico. My brother and I never ate it, thinking it too spicy, so it wasn’t until I became an adult that I appreciated the complex flavors of this dish.
This variation on traditional posole is inspired by a version my friend Elizabeth once made with tomatillos and canned green chiles rather than pork, giving it a fresh tartness that nicely complements the mellowness of the hominy. Vegetarians can, of course, use vegetable stock instead of chicken stock.
|2||canned green chiles, roughly chopped|
|~||Pinch of kosher salt|
|2||tsp. canola oil|
|1||medium yellow onion, chopped|
|2||medium garlic cloves, minced|
|4||cups chicken stock or broth|
|4||cans (15 ounces each) hominy, drained|
|1||cup white quinoa, rinsed|
|1||tsp. ground cumin|
|¼||tsp. chipotle powder or chipotle seasoning|
|~||Diced avocado, chopped fresh cilantro, and red chile sauce, for toppings (optional)|
This content is from the book Quinoa Cuisine by Jessica Harlan and Kelley Sparwasser.
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