Hello darkness my old friend. I’ve come to dine with you again.
But before you call the grease police on me, I must tell you this only looks greasy. Believe me—I'm not into big oil. If you think I want BP getting its greedy, greasy paws in my posole, you're grossly mistaken. I kept big agro out of it too, by making it vegan, adapting the recipe from the package of posole that I got at the Santa Fe School of Cooking when I visited there (you can buy it here). I cut the heat by only using half the chile powder it called for ('cause I'm a wuss that way), but I added cumin seeds for extra flavor. I used vegetable broth instead of chicken broth, and I substituted olive oil for canola. And when the broth and the oil met that glorious chile powder I got in Chimayó, they all turned an irridescent orange. Sure, it may look like Chernobyl, but it tastes like Chimayó. And that's the important thing, right? That, and you won’t have to do your hair and makeup for dinner.
¾ pound (2 ½) cups) posole, picked over for any dirt or stones
3 TBSP olive oil (you can use less if you want to eat in broad daylight)
1 ¼ cup chopped onions
1 TBSP minced garlic
1 - 2 TBSP pure ground Chimayó style red chile powder (start with less and add more if you need to)
4 cups vegetable stock
1 teaspoon toasted and freshly ground coriander seeds
1 teaspoon toasted cumin seeds
salt to taste
½ cup coarsely chopped cilantro*
Place cleaned posole in a large pot and cover with cold water by 3 inches. Cover and simmer for 2 to 3 hours, adding water as needed until kernels are soft and beginning to burst. Drain and rinse well. Heat oil in a large pot and sauté the onions until golden. Add the garlic and sauté for 1 minute. Add the posole, chile powder, stock, ground coriander and cumin and ¼ cup of the cilantro and simmer for 30 minutes. Add the salt and continue cooking for 30 minutes. Stir in remaining cilantro, taste and adjust seasonings.
*D'oh! I forgot the cilantro!
Serves 4 - 8, depending on how dark the room is.