Wednesday, January 30, 2013

Green Posole in a Green Kitchen

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 (Adapted from Homesick Texan by Lisa Fain)
1 roasted poblano chile or 1 small can of green chilies, drained 
1 11 ounce can of tomatillos drained, (these give tartness)
2 serrano chilies (seeded and deveined)
½ medium onion rough chopped
4 garlic cloves
1 c cilantro
½ c 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.)
1 t ground cumin
1 t oregano
¼ t allspice
2 15 oz cans chicken or vegetable broth
1 15 oz can black beans, drained
1 30 oz can hominy, drained
¼ c half and half, optional

Garnishes-Thinly 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.
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.

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.

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  1. Looks 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!

  2. This 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.

  3. The pictures are cool! This is your kitchen? Love the colors

  4. Thanks Meirav. I'm working at the pictures. Sometimes
    I think I'm trying too hard.

  5. OH my so good, I love the chiles, turn up the heat!

  6. 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!

  7. 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 :)

  8. 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!

  9. This is just perfect for the cold rainy weather we have over here.

  10. Thanks Angie. I is a very soothing soup. And thanks for commenting!