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Soups & StewsVegetable Soups: Lettuce - Rata >  Posole, Quick Vegetarian


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Shinin' Times at The Fort
by Holly Arnold Kinney

I was so taken by a vegetarian posole made during a cooking demonstration at the Fort, I had to come up with my own version. The original was absolutely delicious and was cooked in a micaceous clay pot by Charlie and Debbie Carillo from Santa Fe. He is an artist from that New Mexico city and a santero, or "carver of saints." To enhance this a little, serve it with sour cream or shredded Monterey Jack cheese.
serves 6


• 1½ cups chopped onion (1 medium)
• 1 cup chopped red bell pepper (1 large)
• 2 to 3 teaspoons minced fresh garlic (2 to 3 cloves)
• 1 to 2 tablespoons canola or olive oil
• 1 tablespoon New Mexican ground red chile (preferably Dixon)
• 4 cups vegetable broth
• 1 can (29-ounce) Mexican-style hominy, drained and rinsed
• 1 can (14.5-ounce) fire-roasted diced tomatoes with medium green chiles
• Salt and freshly ground black pepper, to taste
• Fresh cilantro sprigs, for garnish (optional)


In a large saute pan or skillet over medium-high heat, saute the onion, red bell pepper, and garlic in the oil until the onion is translucent.

Reduce the heat to medium-low, add the ground chile and cook, stirring, for 2 minutes. Stir in the vegetable broth. Add the hominy (posole) and tomatoes and bring to a boil.

Reduce the heat to low and simmer for 20 minutes. Season with salt and pepper

Ladle the hot posole into bowls and garnish with cilantro, if desired


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