Best 3 Vegetarian Posole With Beans And Poblano Peppers Recipes

VEGETARIAN POSOLE WITH BEANS AND POBLANO PEPPERS

Steps:

• Instructions To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes. Stir in the cinnamon stick, oregano, ground chipotle chile, cumin and coriander. Cook, stirring constantly, until spices are fragrant, about 30 seconds. Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally. Remove cinnamon stick, then stir in the lime juice and season to taste with additional salt and ground chipotle chile if desired. Read more at http://ohmyveggies.com/vegetarian-posole-with-pinto-beans-and-poblano-peppers/#woBokd3diCXCMFTQ.99

POBLANO POSOLE

Steps:

• Preheat the broiler to high.
• Place the peppers in the oven and char all over until the skins are blackened. Spray the corn with the cooking spray and broil until charred evenly.
• Place the peppers in a bowl and cover to cool. Peel and seed the poblanos and coarsely chop. Cut the kernels from the cob.
• Turn the oven temp to 450 degrees F.
• Dress the tomatillos with 1 tablespoon of the EVOO and arrange cut-side down on a baking sheet. Arrange the onions and garlic on a second baking sheet and toss with the remaining EVOO, the coriander and cumin. Roast the tomatillos until charred at the edges and lightly browned, 20 minutes, swapping the trays between the upper and lower racks once. Leave the onions and garlic in the oven and let them cook for an additional 10 minutes.
• Puree the tomatillos, onions, garlic and poblanos with 1 cup of the stock, the cilantro and lime juice. Transfer to a large pot along with the remaining stock and the hominy. Bring to a simmer over medium heat and cook to combine the flavors, 15 minutes. Serve the posole topped with the radishes, avocados, scallions and a little more lime juice.
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VEGETARIAN RED POZOLE WITH RED BEANS

Steps:

• Slit chiles open and remove seeds and veins. Heat a flat griddle or dry heavy skillet (not nonstick) over medium heat until hot, then toast the chiles, opened flat, 2 at a time, by pressing down and turning on either side with tongs, until fragrant and insides change color, about 1 minute.
• Put chiles in a bowl with cold water to cover and let soak until soft, about 20 minutes.
• While chiles are soaking, cook onion in oil in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until golden, 15 to 20 minutes.
• Transfer chiles with tongs to a blender (discard soaking water) and add garlic, cider vinegar, cumin, oregano, 1/2 teaspoon salt, sugar, cloves, and 1 cup water. Blend until smooth, about 1 minute.
• Add chile purée to pot and cook, stirring, 5 minutes.
• Add remaining 5 cups water, hominy, beans, zucchini, corn, and 1/2 teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until zucchini is tender, about 20 minutes. Season to taste with salt and pepper.
• To serve the stew, surround it with small bowls of the accompaniments and let the guests garnish their servings as they wish.