Vegetarian Posole

How to make Vegetarian Posole Recipe - Guac N Roll Recipe From Benjamin Miller Austin, Tx

Serves 8 To 10

SPICE MIXTURE:
2 tsp (5g) paprika
1 tsp cayenne pepper
1/2 tsp oregano
2 bay leaves
1 tbsp (7g) garlic powder
1 tbsp (7g) onion powder
1 tbsp (7g) cumin
Pinch of black pepper
Pinch of ground cloves
Pinch of cinnamon
Salt to taste

POSOLE:
8 tomatillos
2 ears corn, shucked
1 tbsp (15ml) olive oil
2 tbsp (30g) butter
6 red potatoes, peeled and diced
6 carrots, peeled and diced
4 Anaheim peppers, seeded and diced
1 large jalapeño or 2 serrano peppers, seeded and diced
3 poblano peppers (also called pasillas), seeded and diced
4 small red peppers, seeded and diced
4 dried New Mexico or ancho chiles, to float in broth
4 cloves garlic, diced
1 medium white onion, diced
3 large shallots, sliced in half
Handful of cilantro, diced
Water
1 (32-oz [896g]) can hominy, drained
2 handfuls kale, chopped
1 avocado, sliced (optional)
Radish, sliced, for garnish
Queso fresca, for garnish

Method:
To make the spice mixture, combine all the ingredients in a bowl.

To make the posole, preheat the broiler. Peel and core the tomatillos. Place the tomatillos, top facing down, along with the corn on a baking sheet and broil until they are brown and black on top. Flip the corn and brown the other side, but not the tomatillos. Cut the kernels off the cob into a bowl. Dice the tomatillos and place in another bowl.

Heat the olive oil and butter in a large pot over medium-low heat. Add the potatoes, carrots, Anaheim peppers, jalapeño, poblanos, red peppers, New Mexico chiles, garlic, onion and shallots to the pot. Bring to a simmer over medium-high heat.

Add the diced tomatillos, cilantro and the spice mixture to the pot. Turn the heat up to high and stir the ingredients for about 5 minutes. Add water to barely cover the ingredients and bring to a simmer, but do not bring to a boil. Lower the heat to medium-low, stirring occasionally for about 20 minutes.

While the potatoes are still firm, add the hominy, kale and roasted corn kernels. Cook for no more than 5 minutes to keep all the vegetables firm.

Garnish each serving with the sliced avocado, sliced radish and queso fresca!

Vegetarian Posole