‘Chicken’ Green Chili and Hominy Posole
[Vegan]

'Chicken' Green Chili and Hominy Posole [Vegan]

This simple, flavorful and robust soup is sure to become a cold weather favorite. However, unlike most of my recipes, it doesn't rely on seasonal ingredients, so you can actually enjoy it any time the mood strikes. I have never made, much less eaten, Posole, but a non-vegan recipe in... This simple, flavorful and robust soup is sure to become a cold weather favorite. However, unlike most of my recipes, it doesn't rely on seasonal ingredients, so you can actually enjoy it any time the mood strikes. I have never made, much less eaten, Posole, but a non-vegan recipe in a recent culinary magazine made my mouth water. So, recently, with Posole on my mind, I created my own version without even referring to that recipe. I did, however, conduct a little research to make sure I knew what spices to include. My version departs a bit because, well, that's what I do, though I still stayed true to the dish. So, I used the traditional dried oregano, but I substituted ground coriander for fresh cilantro because I didn't have any on hand, and I used smoked paprika instead of cayenne because those smoky undertones are irresistible to me and seemed perfect for the soup. Also, I find the more subtle and complex heat of paprika a bit more appealing than that of cayenne. Plus, the color was also lovely. For some reason, a note of cinnamon sounded good to me, so I added a couple of cinnamon sticks for a background note of warmth. It was perfect! The other main difference is that instead of serving warm corn tortillas alongside the soup, I decided to dice up a few and saute them with the onion for additional corn flavor, as well as for texture. But don't worry; this is not yet another version of tortilla soup! It is Posole through and through. I loved it and wouldn't change a thing. And I hope you agree. But, should you not, have some fun making it your own! Read More