I can be so predictable! If you’ve been around a while, you may recall the last time I gave you posole. Was it vegan? Yup. Slow cooker? You betcha. Something I put on in the morning to come home to after I left to be one with nature (or whatever) for a few hours? Yes indeed.
Well, it was red that time.
I’m afraid posole doesn’t come in any other colors just yet. Next time I guess I’ll just have to get crazy and add a big chunk of pork (it’s the traditional way, anyhow).
Oh, and of course, speaking of being one with nature, I need to share this view with you. It’s good old Tahoe, from the top of Mt. Tallac:
Climbing to that vantage point will get you good and hungry. And sore. Stupid unparalleled splendor. (Click that link, but only if you like hilarious things!)
Posole is a cold-weather favorite of mine. The hominy! So chewy, so hearty, so delightful. I love slowly coaxing dried kernels into tender goodness, but canned hominy will do just fine if you can’t find it or don’t have time for soaking.
Also, I know it still feels like summer out, but have you tried the tomatillos lately? They are so, so very good as of late, around here anyway. Tart, bright green orbs of flavor: not to be missed. I’m willing to sweat over a bowl of soup in September for these babies.
They get blended up with cilantro and serrano peppers to make a green sauce. Green sauce gets dumped into a slow cooker with everything else, and magic happens.
You start with this. Now, put on your hiking boots and some sunscreen, drive, climb a mountain, talk to a guy with a British accent who is carrying a rolled up yoga mat on the way up (WHY? I should have asked) …
…And come home to this, more or less. You end with olive-green, hearty, almost stew-like soup. This one is good and simple on its own, but the toppings are really what make it an outstanding meal. Don’t skimp on those. Also, bright, green, crunchy things still feel sort of summery. Seasonal transition food: that’s whassup.
Put soup in your face immediately… There, that’s good stuff. I’ll spare you the airplane noises.
P.S. But seriously, what was up with that yoga guy? Did he plan to roll out the mat and do some sun salutations up at the summit? I’ll never know.
- 1 pound dried white hominy
- 1 large white onion, chopped or sliced thin lengthwise
- 6 cloves garlic, peeled and chopped
- 1 teaspoon dried Mexican oregano
- 2 tablespoons canola oil
- 1 1/2 pounds tomatillos, husks removed, rinsed
- 1-3 serrano chiles
- 1 big bunch fresh cilantro
- 1/2 cup pepitas (optional)
- Iceberg lettuce or green cabbage, shredded
- Avocado chunks
- Thinly sliced radishes
- Fresh cilantro
- Dried Mexican oregano
- Lime wedges
- Rinse hominy, removing any foreign matter. Cover with water and let soak overnight.
- The next day, drain and rinse posole and add to a slow cooker with the onion, garlic, oil, oregano, and 64 ounces of water.
- In a blender or food processor, process the tomatillos with serranos, pepitas (if using) and cilantro (stems and all) until smooth, adding just enough water for it to blend.
- Add this green sauce to the slow cooker as well and cook on low for 6 hours or so, until posole kernels are tender and have flowered into popcorn shapes. Salt to taste and serve with garnishes--serves 6-8.