My husband loves Posole and when I told him I was going to change it up, he didn't look too excited. The warm baking spices and heat in this dish take your palate on a journey that is so satisfying. Super healthy and full of flavor. Make sure you follow the pairing!
Serving 4 Preparation time 20 minutes Cook time 25 minutes Total 45 minutes
.Ingredients:
3 c. vegetable broth
½ c water
3 cloves garlic, minced
1 onion, diced
3 carrots sliced
(1) 15 ounce can hominy
(1) 15 ounce can crushed tomatoes
1 red bell pepper, chopped
1 T salt (salt to taste)
1 tsp dried hatch chili (cayenne or another spice blend will work)
1 tsp cinnamon
1 tsp ginger
1 tsp cumin
Lime wedges
Thinly sliced radishes
Avocado slice
Tortilla chips
Directions:
In a large pot, simmer the minced garlic, onion, carrots, chili powder, cinnamon, ginger and cumin in the water for a few minutes over medium-high heat for 8-10 minutes. Add in the vegetable broth and allow to simmer for another 5 or 6 minutes or so, until the carrots are soft.
Add in the can of hominy( rinsed with water), the crushed tomatoes, bell pepper and salt. Mix together. Bring it all to a boil then reduce the heat to medium-low and simmer, cover the soup for 25 minutes.
Serve Posole in bowls and garnish with the cilantro, radishes, avocado, chips and lime
If you haven't tried, go and try, this pairing is perfect with Firestone Walker's Tequila Sunrise! The fruitiness and slight tartness from the hibiscus cuts through the spicy savory notes of the posole. Enjoy!