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!
3 comments:
Yeaaay! You posted! That's great--the vegan blogger community needs you, Nathan! And just look at that stew... Mmmm! Good job! I need to check the link...
Thanks too, Nate, for adding me to your blogroll. Wow... I feel very flattered and honored...
Take care! I'll see you soon!
Oh I love posole! I posted about my own version a couple months back (also lacking in New Mexican chili powder). Thanks for the shout out, too!
Its my favorite dish ever.
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