Posole & Mexican Cornbread

Posole is a traditional pre-Columbian soup or stew from Mexico. It is as rich in flavor as it is in history. Nixtamal, corn kernels treated in an alkaline process (aka hominy), is the base of the dish, which is combined with chili peppers, various spices and meat...traditionally pork, but turkey or chicken was sometimes used. Vegan Posole is made by simply omitting the meat. Corn was considered sacred by the Aztecs, so Posole, despite its simplicity, was a "special occasion" food. It was shared among the whole community as an act of religious communion.

We love spicy food around our house, but I don't usually like it as spicy as other members of my family. Typically, I will make my dishes mild, but provide  "hot" additions to spice things up a bit for those in my family with cast iron stomachs and Teflon taste buds. This Posole recipe is a somewhat "Americanized" version. You can spice it up to your liking...but I'm going to let my taste buds and stomach live to eat another day!

Mild Posole

Ingredients
1 dried ancho chili
1 dried guajillo chili
1 Tbsp. olive or vegetable oil
1 small red onion, diced (or 1 tsp. onion powder)
2 garlic cloves, minced
1 15-oz. can diced tomatoes - do NOT drain!
1 4-oz. can green chili peppers, diced
1/2 tsp. cumin, or more to taste
1 Tbsp. Mexican oregano
1 tsp. salt
2 medium potatoes, peeled and chopped
1 15-oz. can pinto beans, rinsed and drained
5 cups vegetable broth or vegetarian stock (try 5 cups water + 4 tsp. vegetable base + 2 tsp. commercial black, red or green mole)
2 15-oz, cans hominy, rinsed and drained
Juice of 2 limes

For a "with meat" version, add browned lean ground beef, pork shoulder or roast that has been simmered in water for 2 or more hours, or until tender, stewed boneless, skinless chicken or leftover Thanksgiving turkey that has been boned and skinned.

Garnish Suggestions
Cilantro, chopped
Onion, finely diced
Radishes, thinly sliced
Limes, cut into wedges
Avocado, diced
Lettuce, chopped
Tomato, chopped
Red Sweet Peppers, finely diced

Preparation
Soak chilies in hot water for 20 minutes. Discard any stems and as many seeds as you choose to adjust the "fire" factor. Puree in a blender. Heat oil in a medium-size pot and saute garlic and onion (if using onion powder, don't add yet!) on low for 10 minutes. Add vegetable broth, tomatoes (with juice), chili puree (add a small amount and adjust at the end of cooking), green chilies, salt and spices (and onion powder if using in place of onion). Simmer the soup/stew for 10 minutes. Add hominy and pinto beans, return to boil and simmer for additional 15 to 20 minutes. Add lime juice. Taste and, if necessary, add more salt, lime juice or chili puree. Ladle into individual serving bowls and set out garnishes from which your guests can choose to make it their own! Serve with Mexican cornbread.

Mexican Cornbread

Ingredients
1/2 c. (1 stick) butter, melted
1/3 cup white sugar
4 eggs
1 15-oz. can cream-style corn
1 4-oz. can green chilies, well-drained
1 2-oz. jar pimientos, well-drained
Sliced jalapenos, if desired (add fresh or canned...you can make it as hot as you like!)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 cup Mexican blend cheese
1 cup all-purpose flour
1 cup white cornmeal
4 tsp. baking powder
1/4 tsp. salt
2 Tbsp. cooking oil

Preparation

Preheat oven to 300 degrees F.  Coat the bottom of a 9- x 13-inch baking dish with oil and place in the oven. In a large bowl, beat together butter and sugar. Beat in eggs, one at a time. Blend in cream corn, chilies, jalapeno (if using), pimiento, spices and cheese.

In a separate bowl, combine flour, cornmeal, baking powder and salt. Slowly add flour/cornmeal mixture to cream corn mixture and stir until well-blended. Pour batter into hot pan. Bake for 50 minutes to 1 hour or until a toothpick inserted in the middle of the cornbread comes out clean. Serve with Posole.

Note: I usually do not like ANY sugar in my cornbread. In this recipe, however, I put a little sugar in it, as the cream corn already imparts some sweetness. If you desire a more savory cornbread, omit the sugar!