Guess who spent basically the entirety of last Friday watching prison gang documentaries and knitting? Yeah… Let’s consider that my tribute to Martha. (Hey girl!)
It was the kind of day that makes the next one super productive. FUN productive.
I’m talking long hikes in crisp late-fall… crispness, and a big pot of something warm, red and wholesome for when we’re done. And if it happens to be vegan, well, how’s that for clean living? Bacon jam, cinnamon-maple ice cream, cheesy fruity waffles and boozy milkshakes will still be there tomorrow. Today is all about eating plants, leaving no trace, being one with nature, and maybe I should be a better person and not make jokes at M-Stew’s expense even though I have a feeling she’d be a good sport? I don’t know, you guys. Let’s eat.
Making posole is a simple affair, especially when taking the vegan route. We soak hominy overnight (remembering this is my #1 obstacle to making posole more often). We simmer it for a long time with dried chiles, oregano, onion and garlic. We make a simple red sauce from lots of ground red chile, then we add it to the hominy mixture to make things as red, as spicy and as flavorful as we’d like.
And garnish. Garnishes are just the best.
I’d include photos of this process, but as I said, it’s dead simple… And I have something better for you to look at, anyway:
Okay, one more shot of this ravishing beast of a dish.
(recipe from 101 Cookbooks)
1 pound dried posole/hominy
1 white onion, diced
3 garlic cloves, peeled and smashed
3 dried New Mexican chile peppers, stems removed and seeds shaken out
1 teaspoon dried Mexican oregano
1/2 cup ground red chile (not chili powder–just dried chile)
2 tablespoons olive oil
2 tablespoons finely minced white onion
2 medium cloves garlic, finely minced
1 teaspoon dried oregano
2 tablespoons flour
1/2 teaspoon ground cumin
Salt to taste
1/4 of a lime
Fried tortilla strips
Dried Mexican oregano
Cotija cheese crumbles (not vegan, obviously)
Cover dried posole with plenty of water and soak overnight.
Drain and put it in a large stockpot, along with 3 1/2 quarts water, the onion, garlic, whole chili peppers and oregano. Bring to boil, then simmer until the kernels are soft (many of them should have “bloomed” into popcorn-type shapes). This’ll take about 2-3 hours. Season with a couple teaspoons of salt about an hour into the cooking process.
Meanwhile, make red sauce: Whisk the ground chile into 2 1/2 cups water in a medium bowl until combined. In a medium saucepan over medium heat, heat up the olive oil and saute onion, garlic and oregano for a few minutes, until the onion is golden and translucent. Add flour and cumin, and stir continuously for another minute or two. Whisk in the chile and water mixture and lower the heat. Simmer, whisking occasionally, until thickened, for about 15 minutes.
Add the flour and cumin, and stir for a minute or two or until the flour browns a bit. Whisk the chile into 2 1/2 cups / 600ml water and pour it into the saucepan, whisking all the while. Stir until the sauce thickens a bit, dial down the heat and simmer, stirring occasionally, for fifteen minutes or so. Squeeze in lime juice and season to taste with salt, then set aside until posole is ready.
When posole is ready, stir in 1/2 cup of red sauce. Taste and add more salt and/or red sauce until you’re happy with it. Serve garnished, as desired. Serves 8 or so.