• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Posole As a Vegetable

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 2 tb Vegetable oil
  • 1 sm Onion; chopped
  • 1 -(up to)
  • 2 Cloves garlic; chopped
  • 1/2 ts Ground cumin
  • 1/4 ts Black pepper
  • 1 pn Oregano
  • 2 tb Powdered red chile
  • 4 oz Green chile; chopped
  • 2 c Chicken broth (or use
  • -vegetable broth)
  • 1 c Tomato puree (about 8 whole
  • -canned tomatoes; pureed)
  • 1/4 ts Salt
  • 2 1/2 -(up to)
  • 3 c Canned hominy; drained, or
  • -the equiv. of frozen
  • -posole; precooked (see
  • -note)


Here's a recipe from 'The Feast of Santa Fe' for posole as a vegetable. He
also suggests just combining some good red enchilada sauce and canned,
drained hominy, and simmering for 30 min. Another suggestion was to add it
to a green chile-potato soup. Serves 4 as a side dish.

Heat the oil in a 2 qt saucepan; add onion and garlic and cook over low
heat covered for about 5 min (just wilt the onion).

Remove cover, increase heat to medium and add the spices and chile. Cook
about 1 min, stirring, then add the rest. Bring to a boil, cover and
simmer for 30 min. The liquid should be only slightly thick, add water if

NOTE: to prepare frozen posole: add to 2 qt lightly salted, boiling water
and boil for 45 min. One cup of frozen posole will make 2-3 cups cooked,
drained posole. It can be refrozen at this point.

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