I came home to meet a dear friend, Chef Alex who had some questions about my blog. Honey and I met Chef Alex a little over a year ago when we were on the mad hunt for a caterer for our wedding. Someone who could understand our 'vision'... picture vegan/carnivore. Chef Alex came up with a fantastic menu that fit our personalities and eating habits; and the food was indeed delicious!
Anyway, we had a lovely conversation and at the end, as I lamented on what I was going to make for dinner he mentioned posole... because he knows I have a deep deep love for mexican food? Perhaps. Actually I think he just makes amazing posole and thought it would be a fun thing for me to try to veganize. I smell a project! And what a perfect day for it... Rainy? check! Blustery? check! The perfect soup day.
As luck would have it, I happened to have a gi-normous can of hominy in my pantry waiting for its chance to be 'the star of the show'. 'Well hominy, today is your lucky day',. I said, as I gathered my ingredients. Bonus: I had everything I needed and I didn't have to go to the store... love it!
This posole, although not traditional because it doesn't involve chicken, pork or any bi-product of the sort, was super good, simple as all get out and offers maximum flavor with a spicy kick. Served with my homemade tortillas the were a winner overall... thanks for the inspiration Chef Alex, this will definitely be my new 'go to' meal for days I'm in a hurry, rainy days or a combination of the two.
1 sweet onion, chopped
3 cloves garlic, chopped or smashed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 box crimini mushrooms (about 12-15 mushrooms), quartered
1 small/med eggplant, sliced into 1/2 inch cubes
salt and pepper
1 large can hominy, slightly drained
1 can diced tomatoes, juice and all
about 1 to 1 1/2 cups vegetable broth
2 teaspoons cumin
2 teaspoons corriander
1 teaspoon red chili peppers
3 small bay leaves
In a saute pan, heat a little olive oil on med/high heat. Toss in your onion and garlic and cook, stirring well, for about 5 minutes.
Add your peppers and mushrooms to the pan and cook for another 5 minutes or so, until everything is soft.
Turn off the stove and pull out your crock pot.
Put your vegetable mix in the crock pot and add the hominy (with the remaining water from when you slightly drained it), canned tomatoes, about 1 cup of the vegetable broth, cumin, corriander, red chili flakes and bay leaves.
ok, don't be jealous of my wicked-awesome camoflauge crock pot...
although, I would be if I were you :)
Combine well and take a look at the liquid to solid ratio... you don't want a ton of liquid because the veg is going to continue to cook down. If you feel like it needs more, add more vegetable broth.
Cover your crock pot lid and cook on high for about 2 hours. Alternately you can cook it on low for 4 to 6 hours.
When your posole is done, you will have a lovely stew looking mix... not too soupy, not too chunky... just right. Serve with homemade tortillas and a lovely green salad.
Best when eaten around a table with your family and/or close friends. Love, conversation and fellowship is key in this recipe... ok, in all recipes!
The flavor is fantastic, it's a really healthy soup and the spice is just the right kick.