Vegetarian Posole With Beans And Poblano Peppers Food

VEGETARIAN AND BLACK BEAN QUINOA STUFFED POBLANOS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with a reusable baking mat or parchment paper.
• Arrange poblanos on the prepared baking sheet and roast for 20 minutes, turning occasionally, until the skins begin to turn brown and pull away from the flesh.
• Meanwhile, make the filling: Heat the olive oil in a large pan over medium heat. Add the red onion, season with salt, and sauté for 3 minutes, until beginning to soften. Add the garlic and sauté for 1 minute, until fragrant. Add the cumin, coriander, and cayenne and stir to coat the vegetables with the spices.
• Add the quinoa, beans, corn, tomato sauce, and lime juice and season with salt. Stir to combine, then cook until heated through, about 5 minutes. Remove the pan from the heat and stir in the chopped cilantro.
• Transfer the roasted poblanos to a bowl and cover with a plate or plastic wrap. Steam for 15 minutes.
• Reduce the oven temperature to 375°F (190°C).
• Peel the skins off the poblanos. Leaving the stem intact, cut a slit lengthwise down each pepper to form a pouch. With a small spoon, carefully remove the seeds. The poblano flesh will be delicate-it's fine if it tears a bit.
• Lay the peeled poblanos side by side in a greased 9-x13-inch (22 cm x 33 cm) baking dish. Stuff each pepper with about ½ cup of the filling. Top each pepper with 2 tablespoons of Monterey Jack cheese.
• Bake the stuffed peppers for 15-20 minutes, until the filling is completely warmed through and the cheese is melted and beginning to brown.
• Serve the peppers garnished with cilantro leaves and serve with avocado slices and lime wedges.
• Enjoy!

POBLANO POSOLE

Steps:

• Preheat the broiler to high.
• Place the peppers in the oven and char all over until the skins are blackened. Spray the corn with the cooking spray and broil until charred evenly.
• Place the peppers in a bowl and cover to cool. Peel and seed the poblanos and coarsely chop. Cut the kernels from the cob.
• Turn the oven temp to 450 degrees F.
• Dress the tomatillos with 1 tablespoon of the EVOO and arrange cut-side down on a baking sheet. Arrange the onions and garlic on a second baking sheet and toss with the remaining EVOO, the coriander and cumin. Roast the tomatillos until charred at the edges and lightly browned, 20 minutes, swapping the trays between the upper and lower racks once. Leave the onions and garlic in the oven and let them cook for an additional 10 minutes.
• Puree the tomatillos, onions, garlic and poblanos with 1 cup of the stock, the cilantro and lime juice. Transfer to a large pot along with the remaining stock and the hominy. Bring to a simmer over medium heat and cook to combine the flavors, 15 minutes. Serve the posole topped with the radishes, avocados, scallions and a little more lime juice.
• Get Rachael's shopping list for this episode's recipes here.

VEGETARIAN POSOLE

Steps:

• Put all the ingredients except the cheese and tortillas into a big pot and simmer for 1 1/2 hours, or until flavors are melded. Top each bowl with grated cheese and use tortillas to scoop it up.

VEGETARIAN RED POZOLE WITH RED BEANS

Steps:

• Slit chiles open and remove seeds and veins. Heat a flat griddle or dry heavy skillet (not nonstick) over medium heat until hot, then toast the chiles, opened flat, 2 at a time, by pressing down and turning on either side with tongs, until fragrant and insides change color, about 1 minute.
• Put chiles in a bowl with cold water to cover and let soak until soft, about 20 minutes.
• While chiles are soaking, cook onion in oil in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until golden, 15 to 20 minutes.
• Transfer chiles with tongs to a blender (discard soaking water) and add garlic, cider vinegar, cumin, oregano, 1/2 teaspoon salt, sugar, cloves, and 1 cup water. Blend until smooth, about 1 minute.
• Add chile purée to pot and cook, stirring, 5 minutes.
• Add remaining 5 cups water, hominy, beans, zucchini, corn, and 1/2 teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until zucchini is tender, about 20 minutes. Season to taste with salt and pepper.
• To serve the stew, surround it with small bowls of the accompaniments and let the guests garnish their servings as they wish.