Hello all– Are you all thankful and turkey-full? We sat to a table laden with turkey and all the trimmings yesterday and so today eating simply, hardly cooking sounds about right. We’re simmering up a big pot of posole, made from canned beans and hominy. Add some orange rosemary cornbread and it’s dinner!
BEAN & HOMINY POZOLE
1 onion, chopped fine
splash olive oil
2 14 oz. cans of white hominy, drained & rinsed
1 14 oz. can chili beans, drained & rinsed
1 14 oz. can small canelini beans, drained & rinsed
2 14. oz. cans chicken broth
2 7 oz. cans. salsa verde (I like Hedrez brand)*
1 tsp. cumin
1/4 cup half & half (or milk)
2 tab. cornstarch
2 tab. cilantro, chopped fine
garnish– shredded cheese, cilantro, sour cream, avocado, chopped red pepper…
In your soup pot, cook the chopped onion in the splash of olive oil until it starts to brown. Then add in the hominy, chili beans, canelini beans, chicken broth, salsa verde* and cumin. Simmer for 30 minutes.
Shake the half & half with the cornstarch in a container with a tight lid until it’s well blended. Then stir it into the simmering soup. Add the cilantro and stir and few minutes more until it thickens. Serve it up hot topped with shredded cheese, cilantro sour cream, peppers or avocado– or all of the above!
*I thought the pozole with pretty spicy. You might want to use just one can of “salsa verde.” and add a bit more after you’ve tasted it.