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.
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.
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.
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.
you agree? Whatever. This is good stuff and good for you.
Green Posole (Adapted from Homesick Texan by
Lisa Fain)
Lisa Fain)
Ingredients:
1 roasted
poblano chile or 1 small can of green chilies, drained
poblano chile or 1 small can of green chilies, drained
1 11
ounce can of tomatillos drained, (these give tartness)
ounce can of tomatillos drained, (these give tartness)
2 serrano
chilies (seeded and deveined)
chilies (seeded and deveined)
½ medium
onion rough chopped
onion rough chopped
4 garlic
cloves
cloves
1 c
cilantro
cilantro
½ c
parsley
parsley
½ c kale
or spinach (my daughter
tells me there is a shortage of kale due to a freeze in CA. This is an unverified
fact.)
or spinach (my daughter
tells me there is a shortage of kale due to a freeze in CA. This is an unverified
fact.)
1 t
ground cumin
ground cumin
1 t
oregano
oregano
¼ t
allspice
allspice
2 15 oz
cans chicken or vegetable broth
cans chicken or vegetable broth
1 15 oz
can black beans, drained
can black beans, drained
1 30 oz
can hominy, drained
can hominy, drained
¼ c half
and half, optional
and half, optional
Garnishes-Thinly
sliced radishes, Crumbled or grated cheese, sour cream, lime wedges
sliced radishes, Crumbled or grated cheese, sour cream, lime wedges
Notes:
I did not need salt. Lime juice is traditional but I thought it was tart
enough.
I did not need salt. Lime juice is traditional but I thought it was tart
enough.
Directions:
Place
green or poblano chilies, tomatillos, serranos, onion, garlic, cilantro,
parsley, kale or spinach , cumin, oregano, allspice and 2 c of broth in food
processor. Blend until smooth.
green or poblano chilies, tomatillos, serranos, onion, garlic, cilantro,
parsley, kale or spinach , cumin, oregano, allspice and 2 c of broth in food
processor. Blend until smooth.
Pour into
pot with rest of broth, the hominy and black beans. Bring to a boil then turn
down to low. Let simmer uncovered for 30 minutes. Stir in ½ and ½ before serving.
pot with rest of broth, the hominy and black beans. Bring to a boil then turn
down to low. Let simmer uncovered for 30 minutes. Stir in ½ and ½ before serving.
Serve
with garnishes. Feel healthy yet?Please Pin and Share:
with garnishes. Feel healthy yet?Please Pin and Share:
More To Try:
Abbe
February 4, 2013 at 3:15 pmThanks Angie. I is a very soothing soup. And thanks for commenting!
Angie's Recipes
February 4, 2013 at 11:03 amThis is just perfect for the cold rainy weather we have over here.
Abbe
February 1, 2013 at 6:18 pmThanks 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
February 1, 2013 at 5:57 pmyour kitchen is so colorful…i love it,especially the chairs 😀
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
February 1, 2013 at 2:30 amThis was great but I will tell you that it could use more heat. So if you like it hot add a few more chilies!
Natalie G
February 1, 2013 at 1:56 amOH my so good, I love the chiles, turn up the heat!
Abbe
January 31, 2013 at 3:04 pmThanks Meirav. I'm working at the pictures. Sometimes
I think I'm trying too hard.
Meirav
January 31, 2013 at 9:31 amThe pictures are cool! This is your kitchen? Love the colors
Abbe
January 31, 2013 at 1:34 amThis is really good. I might need a tortilla to dunk into it:) Produce is definitely getting expensive and my daughter is in Philly. Maybe the Amish need to start growing kale there? And yes, it is a happy kitchen to cook in.
Kitchen Riffs
January 31, 2013 at 1:30 amLooks great! Those white carbs can be killers, alas, although they're so tasty. But this looks like it tastes even better than most "white" dishes, so it's win-win. Supplies are down and prices are up of green stuff in St. Louis – although the grocery stores are blaming Arizona weather for our shortages. Something does seem to be going on that's causing produce problems, alas. Anyway, good post, great looking kitchen!