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
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. Colorado
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.
Serve with garnishes. Feel healthy yet?
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