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Rainy Tuesday Posole

Posole! (Via Joanna Miller.)

Just a coincidence that today's recipe is Mexican in origin. It is, in fact, a shout-out to Superfine, a restaurant in DUMBO. Superfine is positioned at about mile 27 of the Five Borough Bike Tour, and these people had the good sense to set up a food stand outside their door on Sunday. What? 15,000 cold, hungry bikers might want warm stew? Yes! Not just any warm stew, but warm, vegan stew, which is supersmart because vegan items digest faster than fat/animal protein, which matters when you still have 15 miles to go. Enter The Posole....

Posole is a hearty Mexican stew made with hominy, i.e. big, chunky and soft white corn kernels that have been "slaked" in a lime solution. If Superfine can make it for 15,000 in a morning, you can make it for yourself in ten minutes at home. Not planning to climb on a bike immediately after, feel free to add add pork or chicken.

You need:

• 1 Tbs. olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 14 1/2-can of diced tomatoes, drained
• 1 4-ounce can of diced green chilies, drained
• 1 15-ounce can of posole (a.k.a. hominy), drained
• 1 tsp. ground cumin
• 2 10 3/4 cans vegetable broth
• 1 russet potato, peeled, boiled until soft and diced
• 1 lime, juiced and finely grated zest
• 3 Tbs. cilantro, chopped

Do this:

Sauté the onions and garlic for about four minutes in oil in a large saucepan. Add all the other ingredients (except the lime and cilantro), and simmer for about 15 minutes, or until the stew has thickened. Stir in the lime juice, zest and cilantro. This serves about four.

PS - I followed the Superfine Posole with a slice of Superfine vegan blueberry pound cake. That recipe to come....