by thirschfeld
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thirschfeld's Notes:
2 green tomatoes, small dice, about 1 cup Ask a question about this ingredient
1/3 cup red onion, peeled and finely diced Ask a question about this ingredient
1 tablespoon cilantro, minced Ask a question about this ingredient
1 garlic clove, peeled, trimmed and minced Ask a question about this ingredient
1 jalapeno pepper, seeded and finely diced Ask a question about this ingredient
1 1/2 teaspoon red wine vinegar Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
kosher salt and fresh ground pepper Ask a question about this ingredient
1 onion, peeled, trimmed and small dice Ask a question about this ingredient
1 poblano pepper, seed, cored and small dice Ask a question about this ingredient
3 garlic cloves, peeled, trimmed and minced Ask a question about this ingredient
2 teaspoons ground cumin Ask a question about this ingredient
2 teaspoons coarsely ground Mexican oregano Ask a question about this ingredient
3 tablespoons red chile paste (see step one of the directions)) Ask a question about this ingredient
15 oz. can tomato sauce Ask a question about this ingredient
1 1/2 cup butternut squash, cubed into 1/2 pieces Ask a question about this ingredient
1 1/2 cup canned white hominy Ask a question about this ingredient
1 tablespoon cilantro, chopped Ask a question about this ingredient
kosher salt and fresh ground pepper Ask a question about this ingredient
To make the chile paste place 3 dried and seeded new mexico peppers and 3 ancho peppers stemmed and seeded into a bowl of hot water. Make sure the peppers stay submerged. They need to soak for at least an hour. Process the chiles in a food processor adding about 2 tablespoons of the soaking liquid. Process till smooth. Pass the paste through a coarse strainer set over a bowl by using a rubber spatula to push it through by rubbing the spatula back and forth. This will to remove any skins and leave you with about 1/3 of a cup of chile paste that will store nicely in the fridge.
Ask a question about this stepPlace a large Dutch oven over medium heat. Add a glug of oil to coat the pan. Add the onions and poblano. Season them with a two finger pinch of salt, some fresh ground pepper and sweat them till soft.
Ask a question about this stepAdd the garlic, Mexican oregano and the cumin. Saute until it is fragrant then add the chile paste and cook it for a minute before adding the tomato sauce and 1 cup of water. Bring the pot to a boil.
Ask a question about this stepAdd the squash which will stop the boil. Bring the pot to a boil again and this time reduce the heat to a simmer. Just as the squash is becoming tender add the hominy and cilantro. Stir the pot, taste and adjust the seasoning. When it is hot serve garnished with the salsa.
Ask a question about this stepTo make the salsa: While the squash is cooking combine combine all the salsa ingredients in a mixing bowl and stir with a spoon. Season with salt and pepper, taste and adjust the seasoning as necessary.
Ask a question about this stepI"m so happy to have a veggie version of this. I love making the chile paste from scratch, it is so flavorful and will come in handy for other recipes. I did save about a cup of the chile liquid(in addition to the water) to add to the stew towards the end of cooking as I thought it had thickened too much for my taste. I also used dry hominy I had pre-cooked instead of canned. I loved this and will be making it again.
(BTW, I think diced tomatoes in place of one of the cans of tomato sauce would work to dilute the mixture a little more.)
You can always get the premade chili paste at the Asian stores. Just as delicious and wayyyy less work! :)
Premade anything is avilable, and it is so easy to make your own. Making your own, in my experience, is more flavorful and cheaper. In this recipe I use Tom's recipe and it is easy to make more for later.
If one is the type to want to substitute ready made chili paste, any suggestions? (Yes, I am the type!)
Made this last night. Wondering if a possible modification might be to replace tomato sauce with diced tomatoes and replace the one cup of water with two cups of vegetable or chicken broth; for my family, the tomato sauce and small amount of water made a stew that was too thick for our taste.
Just finished a bowl of this. Divine.
That red chile paste is the bomb. We're going to start keeping it on hand as one of our staple condiments. Because, you see, we didn't have a drop left over.
I'm also wondering where to find the directions for making the red chile paste. P.S. This version of posole looks great & I really appreciate that it's meatless. Pat W.
The first step to the recipe above says, to make the chile paste and will take you through the steps. Sorry for any confusion.
Where do I go to find the red chili paste? This recipe is saved for next week, Tom.
Are the green tomatoes tomatilloes or just less ripe tomatoes?
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
We have enjoyed this meal in many ways given what was on hand or easily found but never with that chill paste because I couldn't find the ingredients. It has always been dee-lish, especially, since we are carnivores, with chorizo in the mix. Since I could not find ancho peppers anywhere, I finally located and dried some poblanos myself (so there!) and made that chile paste yesterday. Oh goodness -- big, wonderful, tasty, worth it diff!