13 December 2015

Vegan NM Green Chile Posole

Just got my order from Rancho Gordo, and I went straight for the posole/hominy.  They have the best I've ever tried.  A few hours later, here it is...


  • For the Posole:
  • 1 c Rancho Gordo posole, rinsed & sorted
  • 1/4 c mild NM green chile powder (up to 1/3 c, to taste)
  • 1/2 tsp Rancho Gordo Oregano Indio (crumbled to 1/4 tsp)
  • 1/2 small onion, small dice
  • 1 jalapeno, seeded, small dice, OR 1 small can of mild diced green chiles, drained
  • 1/2 tsp garlic powder
  • 1/2 Tbs Massel low sodium vegan 'chicken' bouillon powder
  • 1/2 tsp salt
  • 3 c water
  • 1/3 package Beyond Meat Southwestern Style Chickn Strips (8 strips), diced to the size of the posole
  • For Serving, all optional:
  • 1-2 oz Follow your Heart block vegan cheese (any flavor works well, but use their block cheese made in Greece)
  • Rancho Gordo Rio Fuego Very Hot Sauce
  • chopped fresh parsley or cilantro OR chopped steamed kale
  • OR Vegan Sour Cream


  1. Put all the ingredients for the posole except the Beyond Meat into the slow cooker, ending with about 3 c of water. Turn cooker on high for about 3-4 hours.
  2. Check posole for doneness after 3 hours.
  3. When posole is nearing the texture you like:
  4. Add the diced Beyond Meat (preferable at room temp) and cook another hour until the posole is the texture you prefer.
  5. Stir in 1/2c water if you prefer the liquid to be thinner.
  7. Serve the posole in a shallow bowl (I use a pasta bowl). Top with steamed chopped kale, if using. Use a microplane, to shave the vegan block cheese over the posole. Add a few drops of Rancho Gordo Rio Fuego hot sauce.
  8. If not using kale, grate cheese, then sprinkle with chopped parsley or cilantro . Add a few drops of Rancho Gordo Rio Fuego hot sauce.
  9. OR, add a dollop of vegan sour cream, a few drops of Rancho Gordo Rio Fuego hot sauce, top with chopped herbs. Mix, and eat.

26 April 2015

Crispy Tamal

Tamales are one of my absolute favorite foods.  I make them every now and then and freeze them for random lunches.

Rick Bayless has recipes adapted from giant tamales baked in banana leaves, for  a 'tamal'.  I've been making one version for years in a loaf pan and recently came across a different version called a crispy tamal.  This recipe is a veganized, lowered fat variation of that recipe.

Crispy Tamal

3 c masa harina (I use Maseca Masa Para Tamales)
3 Tbs vegan non-hydrogenated shortening or olive oil
1 Tbs Massel vegan chicken boullion powder
2 c warm water
1 1/2 tsp baking powder
1 1/2  tsp salt
2 c vegan chicken stock (I use Massel)
6 -8 oz vegan chorizo, diced
1 c salsa
2-3 c cooked beans, rinsed and drained ( one or two cans)
1 c  fresh or frozen corn kernels (optional)
12" cazuela

Preheat oven to 400F

In a bowl,  add dry masa, salt,  boullion powder and baking powder and mix well.  Add shortening/oil to dry masa mix  and rub together with your hands into it is incorporated with no large clumps.  Add the warm water, mix and set aside to hydrate.

In a skillet, mix the chorizo, beans, salsa and corn if using and warm it up.  Or mix in a glass bowl and microwave until warm.  Set aside.

In a stand mixer, add half the hydrated masa and set to medium speed.  Add about 1 c of the broth.  When it is incorporated, add the remaining masa and another 1/2 c of broth.  There will be 1/2 c broth left over.

When it is all mixed, increase speed and beat until it is very fluffy, maybe a minute.

Take half the masa mixture and coat the bottom and sides of the cazuela.

Add all the bean mixture and spread evenly.

Take the remaining masa and beat it again, slowly adding some of the remaining broth to get it somewhat looser. You may not need all of the broth.

Take the remaining masa and spread over the top of the bean mixture.

Bake uncovered at 400F for 25 minutes.

Reduce heat to 325F, cover and bake for another 30 minutes.

Slice into pie shaped pieces and top with vegan sour cream, guacamole, tomato or your favorite hot sauce or salsa.

Note: you can also add the corn kernels to the masa at the end of mixing for a chewier crust.  Or, you could add them to the crust and the filling.