One of my favorites. My mother says you can’t make vegetarian posole, but I disagree… Good eaters: You’ll like this, I promise.
Credit for this hearty soup goes to my mother, Maria Salas, who fed me the pork
version (also yummy) throughout my childhood. Thanks, Ma!
INGREDIENTS:
- 1 C dried hominy (quick version–one 15 oz. can)
- 1 C dried lima beans (my memories of canned lima beans aren’t fond;
- try the shortcut at your own risk)
- 3 little cans mild green chilies (slower–roast and peel your own chilies)
- 1 white or sweet onion
- 1 clove garlic
- Salt
- Canola oil
I like to cook the hominy in a pressure cooker because otherwise it takeforever. Lima beans are the quickest-cooking beans I’ve encountered. Hominy takes twice as long, so I cool and open the pressure cooker halfway through and add the beans. Best bet: cook them separately until you get the timing down. Boil the salt, chopped onions, garlic and chilies with the probably-still-a-little-undercooked hominy until everything is soft (the hominy will eventually flare out and lose its chewiness). Add the perfectly done lima beans.
Add a tablespoon or two of cold-pressed canola oil. Don’t leave this out! I just put it in last to spare the lovely mono- and poly-unsaturated fatty acids from excessive heating. Maybe it’s just a quirk of mine. You can add it anytime, really.