VEGAN GREEN POSOLE FOR CHRISTMAS EVE!!!

Posole

The Scoop on Posole–WHAT IS IT?

Posole, a traditional Mexican soup, is such an integral part of Mexican cuisine, some consider it the country’s national dish. If you’re in Mexico on a Thursday, you might enter a restaurant and see nearly everyone dipping their spoons into bowls of posole.

Where posole really shines in Mexican households is on Christmas Eve. For several nights before Christmas Eve, Las Posadas is a fun family tradition in Mexican households. With traditional songs and a bit of play-acting, family members retell the story of Mary and Joseph on their journey to find shelter before Jesus is born. Those playing Mary and Joseph knock on the door and sing their request for shelter and are told several times there is no room. On Christmas Eve, they are welcomed in, resulting in a happy celebration and a hearty meal of posole and all the typical accompaniments added to the soup.

Because posole is such a delicious soup made with ingredients available year ’round , it’s an ideal make-ahead hot meal any time, but becomes extra celebratory at Christmas time. The real fun with posole is the variety of add-ins typically spooned into the soup, creating interesting textures for the soup adventure.

 Where did the name posole come from?

Taken from the Aztec Nahuatl language, “posole” means foam. Apparently the Aztecs thought the voluptuous posole, or hominy kernels, resembled foam and named the soup potzolli. The soup dates back to the pre-Columbian era. In the true Mexican tradition, posole is actually made with pork and, sometimes, chicken, but this version is strictly vegan. Typical Mexican seasonings include garlic, onions, cumin, oregano, and red or green chiles, depending on regional preferences.

Posole corn, prepared from field corn, was made by the ancient Aztecs in limestone caves. Today’s process of soaking the corn in powdered lime and water results in the familiar puffed, chewy kernels known as hominy. The actual posole corn, which might be white, yellow, or blue, is sweeter and tastier than hominy but is not readily available in chain groceries.

Is posole a cure for a hangover?

If you think posole has curing powers, you head for a big bowl of it. In some regions of Mexico people think  it’s the hot chiles that have given posole its reputation for curing hangovers. Because of this notability, posole is often served on Saturday and Sunday mornings to aid recovery from the past night’s revelry.

Posole waves the colors of the Mexican flag

There are many variations of posole. The soup can be red, green, or white, like the colors of the Mexican flag. Red posole gets its bright color from roasted red chiles. The green posole is made from tomatillos and thickened with ground pumpkin seeds, while the white posole contains hominy in a clear broth with chiles served on the side.

Posole, a festive meal in a bowl, makes a hearty main-dish soup served on special occasions throughout Mexico and is frequently served on Christmas Eve to recognize life’s blessings. When served on New Year’s Day, posole is thought to bring good luck. One of the main ingredients that give this dish distinctive character is hominy, a specially treated white or yellow corn with a pleasantly light flavor and chewy texture. The soup is more festive when accompanied by a banquet of add-ins served on the side, along with corn or flour tortillas.

Add-ins to enhance the soup

The long list of Add-ins I’ve included in the recipe represents all the regional preferences throughout Mexico. Rarely do people serve all of these at the same meal. Choose your favorites and enjoy a delicious bowl of green posole. It makes Christmas Eve dinner a  hearty, jubilant meal.

Holy Moly Posole/Add-ins

 HOLY MOLY GREEN POSOLE

 Yield: 5 to 6 servings

1/2 cup raw pumpkin seeds

1 1/4 pounds fresh tomatillos, husks removed

3 cups vegetable broth or water

1 (14-ouncew) can diced tomatoes

2 large fresh tomatoes, chopped

1 large onion, chopped

3 large cloves garlic, coarsely chopped

1/2 to 2 jalapeno chiles, minced

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon chili powder

1 large zucchini, chopped, or 4 ounces green beans, cut into 1-inch lengths

1 red bell pepper, or 1 carrot, chopped

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can pinto beans, drained and rinsed

1 (1 pound, 13-ounce) can hominy, undrained, or 1 (15-ounce) can corn kernels, undrained

1/2 to 1 teaspoon salt

Lemon juice

1 1/2 cups Tofu Sour Cream (recipe below)

Preheat the oven to 350 degrees F. Put the pumpkin seeds in a single layer on a 17 1/2 x 12 1/2 inch rimmed baking sheet. Bake for 8 minutes or until toasted. Alternatively, toast the pumpkin seeds in a skillet over high heat, stirring constantly for 1 1/2 to 2 minutes. Immediately transfer them to a plate to cool. Put the seeds in a blender or food processor. Process until ground to a fine meal.

Wash the tomatillos under running water. (They will retain their somewhat sticky surface.) Slice them into quarters and put them in an 8-to 10-quart stockpot.

Add the vegetable broth, the canned and fresh tomatoes, onion, garlic, jalapeno, cumin, coriander, garlic powder, oregano, and chili powder. Cover and bring to a boil over high heat. Decrease the heat to medium, uncover, and simmer for 10 to 12 minutes.

Add the zucchini and bell pepper and cook 5 to 8 minutes. Add the black beans, pinto beans, hominy with liquid, salt, and the reserved ground pumpkin seeds and cook another 5 minutes to thicken the posole.

Before serving, add the lemon juice and adjust the seasonings. Ladle the posole into large soup bowls, and place a dollop of Tofu Sour Cream into each serving. Serve the add-ins of your choice on the side.

Red Posole/Jackfruit

Add-ins: Sliced radishes, chopped onions, shredded lettuce, shredded green cabbage, diced avocados, sliced green or black olives, crushed baked tortilla chips, steamed or mashed chopped chayote squash, hot sauce, shredded vegan Jack, Cheddar, or nacho cheese, lime wedges, dried oregano, chopped cilantro.

Tofu Sour Cream

1 (12.4-ounce box extra-firm silken tofu, drained

1/4 cup freshly squeezed lemon juice

1/2 teaspoon rice vinegar

1/4 teaspoon salt

Combine all the ingredients in a food processor and process until smooth and creamy. Use immediately or refrigerate for 8 to 12 hours to thicken. Stored in a tightly covered container and refrigerated the Tofu Sour Cream will keep for 1 week.

 

MEXICAN FLAG GRACES THE HOLIDAY TABLE WITH PANACHE!

Chiles en NogadaCHILES EN NOGADA

This gorgeous dish was actually created in 1821 in Central Mexico to celebrate Mexican Independence Day, which occurs on September 16, 1810. I came across this recipe when a local library asked me to do a vegan demo on regional Mexican cooking to celebrate Mexican American Heritage month. At first glance, you’ll see the bright colors of the Mexican flag–red, white, and green.

The finished dish is actually stuffed poblano chiles with a sauce made of walnuts.  I think you’ll agree it makes a sensational presentation.

I found the recipe is so appealing and so festive looking, I felt it deserved a place at the holiday table from Thanksgiving through New Years. There’s just one little hitch that’s easily solved. Peaches, which are featured in the recipe, are no longer available in November or December, but sweet fruits like persimmons and pears stand in quite well.

Chiles en NogadaThe other challenge–the original recipe was quite fatty and contained meat, milk, and cheese. No problem–I replaced the meat with beans and created the filling from a composite of several recipes. I’ve added diced zucchini and fresh fruits like diced apples and Fuyu persimmons in place of the candied cactus.

Also, I’ve not battered and fried the stuffed chiles, because I wanted to offer a healthier, less fatty option.

My recipe contains no sugar, but uses the fruits as delicate sweetening. For the Walnut Sauce I use vanilla soymilk and non-dairy cheese made from pea protein to replace the traditional dairy products.

The dish is said to have been created by Puebla nuns for a visiting dignitary, emperor Augustin de Iturbide, a Mexican military chieftain who was instrumental in the Mexican independence movement.

That man didn’t realize how fortunate he was. Chiles en Nogada was not a quick and easy dish to make because it has several components that each require special attention. One recipe I encountered contains 40 different ingredients! Don’t worry, it’s not this one!

In those historic days, there no blenders. To make the creamy Walnut Sauce, they had to use a grinding stone called mano and metate that works like our mortar and pestle.

I’ve created a simplified version of the recipe, but it still involves 3 components–charring the chiles on the stovetop and peeling them, making the filling, and blending the sauce.

Once all the chiles are charred and cleaned and the fruits and vegetables are chopped, the recipe comes together quickly and can be prepared in stages.

For guests who are not fond of chiles, here’s an alternative presentation. Instead of stuffing Chiles en Nogada Nakedthe chiles, I used them as a border surrounding the filling. That way, guests at the buffet table can simply take a helping of filling and side-step the chiles. The topping is slivered almonds.

Don’t side-step the sauce, though. It’s delicious! Just serve it on the side.

 Chiles en Nogada

CHILES EN NOGADA

Yield: 8 servings

8 fresh poblano peppers

FillingChiles en Nogada

1/2 medium onion, chopped

2 cloves garlic, minced

3 to 4 tablespoons water

1 (14-ounce) can diced tomatoes, drained

1 medium zucchini, diced

1 medium tomato, diced

1 bay leaf

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

Pinch ground cloves

1 (15-ounce) can black beans, rinsed and drained

1 medium apple, cored, and diced

1 firm fresh peach, persimmon, or pear, cored and diced

1/4 cup golden raisins

1/4 cup sliced or slivered toasted almonds

Chiles en NogadaSauce

3 cups vanilla soymilk or plain soymilk with 2 teaspoons organic sugar          added

2 cups walnuts

3/4 cup non-dairy shredded mozzarella

Pinch salt

Freshly ground black pepper

Garnish

8 large romaine lettuce leaves

3/4 cup pomegranate seeds or 1/2 red bell pepper, diced

4 green onions, green part only, chopped

  1. Have ready a large rimmed baking sheet lined with parchment or a Silpat.
  2. TO PREPARE THE CHILES, put the poblano peppers directly over a gas flame, using several burners simultaneously. Working with long-handled tongs, turn the peppers frequently until blistered and blackened on all sides, about 5 to 7 minutes. Put the blackened peppers into a bag or wrap them in a towel and set aside for about 5 to 10 minutes to loosen the skins. Alternatively, plunge the blackened peppers into a bowl of water. Rub off the skins under running water to clean the charred chiles.
  3. Carefully cut a vertical slit in each chile and cut out and discard the core and any stray seeds. Arrange the chiles on the baking sheet and set aside.
  4. TO PREPARE THE FILLING, preheat the oven to 350 degrees F. Combine the onion, garlic, and water in a large deep skillet. Cook and stir over medium-high heat, stirring frequently until lightly browned, about 7 to 10 minutes. Add 1 or more tablespoons of water as needed to cook the onions and prevent burning.
  5. Add the diced tomatoes, zucchini, fresh tomato, bay leaf, salt, cinnamon, cumin, and cloves and cook about 3 to 4 minutes.
  6. Add the black beans, apple, peach, raisins, and almonds and cook about 3 to 4 minutes, or until the fruits are just softened.
  7. Open the slits in the chiles and spoon a generous portion of filling into each of them, filling them fully. Close the slits, enclosing the filling completely. Put the chiles in the oven for 10 to 12 minutes to warm through.
  8. TO PREPARE THE SAUCE, put the soymilk, walnuts, mozzarella, salt, and pepper in a blender and process until smooth and creamy.
  9. TO SERVE, line each person’s dish with a lettuce leaf. Put one stuffed poblano on each dish and spoon a generous amount of the sauce over the top and sides, coating each one completely. Garnish with a generous sprinkle of pomegranate seeds or chopped red bell pepper and green onions.