Vegetarian Posole With Ground Chiles Food

VEGETARIAN POSOLE WITH FRIJOLES AND HOMINY

Steps:

• Slice the chiles open and remove the veins and seeds. Set the chiles on your griddle over medium and toast lightly on each side by pushing down until they change color (about 30 sec to 1 minute on each side).
• Put the chiles in a bowl with hot water and let soak for 10-15 minutes until soft.
• While the chiles are soaking, add the vegetable broth to the Instant Pot along with the hominy, beans, tomatoes, and zucchini.
• Transfer the chiles to the blender. Keep 1 C. of the soaking water, and add to the blender with the garlic, oregano, cumin, and 1/2 tsp of the salt. Pour in 1 C. of water and puree that mixture until well blended.
• Push that mixture through a strainer into your Instant Pot, and add the rest of the salt, as well as black pepper.
• Snap 2 chiles de arbol in half and throw in the Instant Pot (for a little extra flavor) and place the lid on the Instant Pot and close the valve.
• Set the Instant Pot to 10 minutes on high (manual) pressure.
• Once it beeps finished, allow the pressure to release naturally and determine if more salt/pepper is needed.
• Serve in bowls and garnish with shredded cabbage, diced onion, sliced radishes, limes, and cilantro.

VEGAN POSOLE WITH GROUND CHILES

Steps:

• To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Stir in RawSpiceBar's Ground Chiles Taco Seasoning and salt & pepper to taste. Cook, stirring constantly, until spices are fragrant, about 1-2 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes.
• Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.
• Stir in the lime juice and season to taste with additional salt to taste.

VEGAN POSOLE WITH GROUND CHILES

Steps:

• To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Stir in RawSpiceBar's Ground Chiles, RawSpiceBar's Cumin & Oregano Rub and salt & pepper to taste. Cook, stirring constantly, until spices are fragrant, about 1-2 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes. S.
• Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.
• Stir in the lime juice and season to taste with additional salt and RawSpiceBar's ground red chile if desired.

POSOLE (VEGETARIAN)

Steps:

• Add several tablespoons of powdered broth (to your taste) to boiling water.
• Stir until dissolved.
• Add Textured vegetable protein chunks.
• Cover and remove from heat.
• Let the chunks absorb the liquid while you prepare the rest of the soup.
• In a large soup pot, saute onion until soft.
• Add garlic and continue sauteing until fragrance is released.
• Add chili powder to sauteed vegetables and mix well.
• Add 6 cups of water and bring to a boil.
• Stir in chilies, hominy and tomatoes.
• Add Textured vegetable protein chunks and additional broth powder to taste.
• Simmer for 10-20 minutes to blend flavors.
• Add fresh cilantro to bowl (Some folks don't care for the taste).
• Add a squirt of lime juice to taste.
• Serve with corn chips or tortilla chips.

NEW MEXICAN POSOLE ROJO WITH FRESHLY GROUND CHILE POWDER

Steps:

• Brown the meat:.
• 1. Bring meat to room temperature. Pat meat dry to remove all excess liquid, generously salt.
• 2. Heat vegetable oil in a Dutch oven or pot over medium high heat, until the oil is near smoking. Add and sear the meat, until well browned on each side. Try not to move the meat while it's searing. Remove meat from pot and set aside.
• Layer the aromatics:.
• 1. Add 1 tablespoon vegetable oil to dutch oven over medium heat.
• 2. Add chopped onions, scraping up the brown bits into the mix. Allow onions to begin to brown, about 10 minutes.
• 3. Add minced garlic and cook until fragrant, about 3 minutes. Add RawspiceBar's Ground Chiles and Posole Spices in thirds until fragrant, about 5 minutes.
• 4. Increase heat to medium. Add chopped tomatoes (juice removed) and let brown, about 5 minutes. Add vegetable oil as needed to keep contents moist.
• 5. Add reserved tomato juice and sugar (or honey) & combine. Reduce heat to medium-low and simmer.
• Braise & simmer:.
• 1. Add seared meat back to pot. Cover and put in conventional oven at 275 degrees Fahrenheit. Allow to braise for 2 hours until meat is fork tender.
• 2. When tender, remove posole from Dutch oven and temporarily remove meat. Chop meat into bite size pieces, about 1 inch each, set aside.
• 3. Puree pot contents into a sauce with an immersion blender (or leave chunky, if preferred).
• 4. Add chicken stock and bring to a simmer. Add canned hominy (or garbanzo beans) and chopped meat back to the pot and allow to cook for another 40-50 minutes on stovetop over medium-low heat until hominy is softened (if using dried hominy or garbanzo beans, soak over night first).

VEGETARIAN POSOLE WITH TVP

Steps:

• Put chile peppers in a small bowl; cover with boiling water, and let stand while you chop other vegetables.
• In small saucepan, bring TVP and 1 1/2 cups of broth to a boil; turn off heat and let TVP soak up liquid while prepping other veggies.
• Saute onions 5-7 minutes, then add garlic and bell pepper. Continue to saute until onions are soft (another 5-7 minutes).
• While onions saute, transfer chiles and soaking liquid to a blender; blend until smooth.
• When onions are soft, add hominy, tomatoes, blended chiles, 2 1/2 cups broth, TVP, oregano, cumin, coriander, and salt.
• Simmer over medium heat 30 minutes to let flavors blend. (Can simmer longer if needed. Add extra broth or water if you like a thinner stew.).
• Stir in OJ and serve garnished with chopped green onions, radishes, cilantro, avocado, shredded lettuce, and/or hot sauce.

VEGETARIAN POSOLE WITH GROUND CHILES

Steps:

• To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Stir in RawSpiceBar's Ground Chiles, RawSpiceBar's Cumin & Oregano Rub and salt & pepper to taste. Cook, stirring constantly, until spices are fragrant, about 1-2 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes.
• Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.
• Stir in the lime juice and season to taste with additional salt and RawSpiceBar's ground red chile if desired.