Treat yourself this Meatless Monday to a hearty Poblano Posole stew from our favorite fast-cooking & frugal gourmet!
Rachael Ray puts her own vegetarian and gluten-free spin to posole, a stew traditionally made with pork and hominy.
The leaves are turning orange and the weather is getting colder. Time to break out the sweaters—it is officially fall.
What better way to start off your first fall weeks than with a hearty vegetarian stew. For today’s meatless meal, Rachael Ray finds inspiration from our Mexican neighbors.
Our favorite frugal chef whips up a bright and flavorful poblano posole stew that is also gluten-free. Stocked full of corn, hominy, and bright tomatillos and poblano peppers, this soup is sure to warm up your belly.
The best part of this meal is that it’s super easy to make. There is little prep work, and most of the cooking is done in the oven when you roast the vegetables and peppers. After that, just let the food processor do the rest of the work!
Traditionally, pozole is made with pork and hominy. While Rachael’s recipe is meatless, you could certainly add any cooked meat you like to this dish for extra heartiness. Shredded chicken or pork, or even shrimp would go well with this rich stew.
Serve it with a side of warm tortillas, and chips, salsa and guacamole for a full Mexican meal right in your own home!
Poblano Posole Ingredients:
- 2-3 large poblano peppers
- 2 ears corn or 1 cup frozen corn kernels
- Natural cooking spray
- 6 to 8 medium tomatillos, peeled and halved
- 2 tablespoons extra virgin olive oil
- 1 red onion, cut into wedges
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons ground cumin
- 4 cloves garlic
- 4 cups vegetable stock
- 1 lime, juiced
- Handful fresh cilantro, chopped
- One 32-ounce can hominy, drained
- For garnish: thinly sliced radishes, diced avocado, thinly sliced scallion, lime juice
