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.

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