Vegetable Posole
"This Mexican soup is great on a cold winter's night. Make your own salsa verde for this soup and many other recipes...."
INGREDIENTS
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Ingredients
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For the salsa verde:
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2 large poblano peppers or 3 green New Mexican chili peppers
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2 tablespoons corn oil or vegetable oil
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1 onion, chopped
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3-4 cloves garlic, chopped
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6-7 medium tomatillos, paper husk removed and chopped
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1 teaspoon cumin (1/3 palmful)
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1 teaspoon coriander (1/3 palmful)
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Salt and pepper
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Juice of 1 lime
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1 tablespoon honey
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For the posole:
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About 3 tablespoons corn oil or vegetable oil
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1 pound mixed mushrooms, chopped or thinly sliced
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Salt and pepper
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1 1/2 teaspoons cumin (half a palmful)
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1 1/2 teaspoons ground coriander (half a palmful)
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1 1/2 teaspoons Mexican oregano (half a palmful), lightly crushed
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1 teaspoon epazote (1/3 palmful), lightly crushed (optional)
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1/2 bottle Mexican beer
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2 cups homemade or store-bought salsa verde
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2 cans hominy (14 ounces each can), drained
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3 cups vegetable stock
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Cilantro leaves and thinly sliced scallions or chopped raw red onion, for garnish
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Serves 4-6
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