This was my first attempt at posole, a traditional Mexican corn stew intended to be enjoyed on special occasions. When I lived New Mexico, it was often on resturant menus, but I never got to enjoy it because it usually contained pork.
This recipe is straight out of the McDougall newsletter, created by vegan chef Jesse Miner.
I loved the hominy, an ingrediant that will use again, but I sadly did not have any New Mexican chili powder (I used ancho instead), so the stew lacked some kick. I would definately make this again, but will spice it up some next time.
On another note, this is my first blog in a long time, hope to keep the food coming!