Wednesday, October 9, 2013

Vegan Green Posole

Serves 6-8
For posole:
1 pound dried white hominy
1 large white onion, chopped or sliced thin lengthwise
6 cloves garlic, peeled and chopped
1 teaspoon dried Mexican oregano
2 tablespoons canola oil
1 1/2 pounds tomatillos, husks removed, rinsed
1-3 serrano chiles
1 big bunch fresh cilantro
1/2 cup pepitas (optional)
For serving:
Iceberg lettuce or green cabbage, shredded
Avocado chunks
Thinly sliced radishes
Fresh cilantro
Dried Mexican oregano
Lime wedges
Rinse hominy, removing any foreign matter. Cover with water and let soak overnight. The next day, drain and rinse posole and add to a slow cooker with the onion, garlic, oil, oregano, and 64 ounces of water. In a blender or food processor, process the tomatillos with serranos, pepitas (if using) and cilantro (stems and all) until smooth, adding just enough water for it to blend. Add this green sauce to the slow cooker as well and cook on low for 6 hours or so, until posole kernels are tender and have flowered into popcorn shapes. Salt to taste and serve with garnishes.

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