This is a vegetarian version of posale, a dish made by Pueblos and Hispanics for feast days and special celebrations. Serve it with buttered homemade flour tortillas. Every fall I buy 20-pound bags of fresh New Mexico green chile peppers and have them roasted when I purchase them (at a supermarket or local farm stand). Then I freeze them whole in plastic bags. They are very easy to peel later when I'm ready to use them. To roast chile peppers yourself, cook them whole on the grill or under the broiler, turning occasionally, until charred and blackened. Let cool and freeze. You can save the task of peeling, seeding, and chopping them for later. Once the chiles are thawed, the peel removes very quickly.
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons vegetable oil
4 medium zucchini, sliced
1 cup chopped canned or frozen mild green chile peppers
6 cups vegetable broth
4 cups vegetable broth
4 cups cooked yellow hominy or 2 (16-ounce) cans
1 teaspoon ground cumin
sauté the onion and garlic in the oil for 3 to 5 minutes. Add the zucchini and green chiles and cook over medium heat, stirring occasionally, another 5 minutes. Add the remaining ingredients and simmer, covered, over low heat for 45 minutes.
'Tis The Season:
A Vegetarian Christmas Cookbook
by Nanette Blanchard
Photography by Simon Metz
Recipe reprinted by permission.
French Vegetarian Feast
- Field Mushroom Caviar
- Three Layer Vegetable Loaf
- Sweet Peppers Stuffed with Saffron Rice
- Provençal Vegetable Bake
Mexican Vegetarian Feast
This page created December 1998; modified November 2006