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Vegetarian Posole

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Ingredients for the pozole

1 Ingredients for the pozole

Vegetables in the pot get cooked until softened.

2 Vegetables in the pot get cooked until softened.

Add the broth and the remaining ingredients and cook until the flavors have blended.

3 Add the broth and the remaining ingredients and cook until the flavors have blended.

A bowl of Vegetarian Pozole

4 A bowl of Vegetarian Pozole

Posole, a soup/stew is traditionally made with meat, but doesn't have to be. Here's a variation, made hearty with meaty shiitake mushrooms and sweet potato, and spicy with jalapeno (feel free to add more if you like). Hominy, a type of corn, gives body to the dish, making it filling and satisfying. Topped with feta cheese it's a perfect meal in a bowl.

2 tablespoons olive oil
1 medium red onion, diced
1 green bell pepper, stemmed, seeded and diced
1 jalapeno pepper, stemmed, seeded and minced
2 garlic cloves, thinly sliced
2 cups sliced shiitake mushroom caps
1 sweet potato (about 8 ounces), peeled and diced
1 cup chopped canned tomatoes
3/4 teaspoon dried oregano, crumbled
coarse salt
1 can (29 ounces) hominy, drained and rinsed
4 cups vegetable broth
1/3 cup chopped cilantro plus leaves for garnish
8 ounces feta cheese, crumbled
lime wedges, for serving, optional

1. In a large saucepan, heat the oil over medium-low. Add the onion, bell pepper, jalapeno, and garlic, and cook, stirring occasionally until the onion is tender, about 10 minutes.

2. Add the mushrooms, sweet potatoes, tomatoes, oregano, and salt to taste; stir to combine.
Add the hominy and broth bring to a boil. Reduce to a simmer, cover and cook until the hominy is tender, about 25 minutes. Stir in the chopped cilantro and serve the soup with a sprinkling of feta cheese, cilantro leaves, and lime wedges, if desired.

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