Vegetable Posole in Broth topped with Avocado, Almonds and Olives
A few weeks ago I made Heidi Swanson’s Posole in Broth recipe and shocker, it was amazing! I bought the hominy from the Rancho Gordo stand at the Ferry Building Farmer’s Market. Because making hominy fresh is a bit time consuming (it requires soaking overnight) I made much more than the recipe called for and froze some for later use. So when I was dreaming up healthy recipes with lots of veggies I pulled the hominy out of the freezer and adapted Heidi’s recipe by simply substituting 2 cups of veggies for the sprouts and mung beans. If you have the time I suggest soaking and cooking the hominy yourself and freezing some extra like I did. If not you can use canned hominy which works just fine.
2 cups cooked hominy
4 cups water
2 vegetable bouillon cubes
1/2 onion peeled
2 cups mixed vegetables (I used a mixture of broccolini, bell pepper, spinach, cabbage, carrots and zucchini)
salt, pepper and chili flakes to taste
To serve top with kalamata olives, almonds, avocado and a drizzle of Cholula.
To cook the hominy, rinse and pick over the kernels, cover with water and soak overnight. Drain and cover the kernels with a few inches of fresh water. Throw in the onion and bring to a boil. Cook for approximately one hour or until it looks like most of the kernels have opened. Drain the hominy and set the broth and onion aside.
When you are ready to put it all together slice the reserved onion and combine with the hominy in a large pot with 4 cups of water. If you still have the broth from cooking the hominy you can substitute 2 cups of that for the water. So you would end up with 2 cups water and 2 cups hominy broth. Add the bouillon cubes. It is important to make a tasty broth here. So taste and add salt, pepper and chili flakes as necessary. Bring to a simmer and stir in the 2 cups of veggies. Cook for approximately five minutes.
To serve ladle into bowls and top with the olives, almonds, avocado and Cholula.
Makes 4 servings