I don’t know what has overcome me. My, oh my.
It must be in the beans. In the quest of trying to be healthier my husband has requested a diet of more beans and less white stuff.
I know you know what I’m talking about. Because, it’s like, my favorite category of foods.
Like sugar. And pasta. And rice. Let’s not forget about bread.
Oh, it pains me just thinking about it.
But I’m trying to incorporate more of the good stuff, though in all honesty we didn’t overdue on the bad stuff.
It’s just that our aging bodies need a kick in the ass butt. So this week without really intending to we started with black bean burgers on Monday.
(They were pretty good and this morning my man ate them for breakfast with a fried egg on top. Perfect, I was told. I’ll give you that recipe one day.)
Last night I came up with a lemon, sage, shrimp, cauliflower, white bean pasta. Light on the pasta. It was pretty good, too. And today I made this green posole with hominy and black beans.
That can of hominy in the pantry was calling my name.
When it comes out of the food processor it is so intensely green that it looks like it could be too healthy for you.
But then it cooks and it turns a bit dull.
Except of course for the flavor. That was superb.
Tart and garlicky and corny and fresh. (I can’t believe I just wrote that.)
Perfect for any season and that’s the truth. It’s not too heavy and the texture of the hominy is so good.
Soft and chewy. Kind of like my favorite chocolate chip cookies but not chocolate.
And not sweet. Just corn like. And I like corn.
Typically the posole I find in Colorado is made with red chile and pork or chicken.
This is a vegetarian posole though I do admit I used chicken broth. Feel free to substitute.
I don’t eat a lot of meat so this was right up my alley.
It comes together pretty fast after you get it all in the food processor. And it only needs a half hour to simmer.
After pureeing the greens I decided that my kitchen and the puree matched perfectly.
Don’t you agree? Whatever. This is good stuff and good for you.
Green Posole
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 - 6 Servings 1x
- Category: Soup/Main Course
- Cuisine: Mexican
Ingredients
1 roasted poblano chile or 1 4 ox can of green chilies
1 11 oz can of drained tomatillos
2 serrano chilies, seeded and deveined
1/2 medium onion rough chopped
4 garlic cloves
1/2 c Italian parsley
1/2 c kale or spinach
1 c cilantro
1 t ground cumin
1 t oregano
1/4 t allspice
2 15 oz cans chicken or vegetable broth or make your own with Better Than Bouillion
1 15 oz can black beans
1 30 oz can of white hominy
1/4 c half and half (optional)
Garnishes: Cilantro, sliced radishes, crumbled cotija or feta cheese, lime wedges
Instructions
Place green chiles or poblano chiles, tomatillos, serranos, garlic, cilantro, parsley, kale or spinach, cumin, oregano, allspice and 2 c of broth in food processor. Blend until smooth.
Pour into pot with the rest of the broth, the hominy and black beans. Bring to a boil and then turn down to low heat. Let simmer uncovered for 30 minutes.
Stir in half and half and add garnishes of choice.
Notes
Adapted from Lisa Fain/Homesick Texan
Abbe
Monday 4th of February 2013
Thanks Angie. I is a very soothing soup. And thanks for commenting!
Angie's Recipes
Monday 4th of February 2013
This is just perfect for the cold rainy weather we have over here.
Abbe
Friday 1st of February 2013
Thanks so much! I painted those chairs over twenty years ago and they are still around. Of course we have to reglue them constantly but somehow they have held up. I need to check my cholesterol badly but I'm hoping since I don't eat meat that it's OK. I know I shouldn't guess! Anyway check out the quinoa. That's really good for you, too. And thanks for commenting!
cakewhiz
Friday 1st of February 2013
your kitchen is so colorful...i love it,especially the chairs :D
i found our my cholesterol was high a few months ago and i have been eating healthier ever since and your green posole would be a welcome addition to my dinner table :)
Abbe
Friday 1st of February 2013
This was great but I will tell you that it could use more heat. So if you like it hot add a few more chilies!