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...
Ingredients
- 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
Instructions
- 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.
- Check posole for doneness after 3 hours.
- When posole is nearing the texture you like:
- Add the diced Beyond Meat (preferable at room temp) and cook another hour until the posole is the texture you prefer.
- Stir in 1/2c water if you prefer the liquid to be thinner.
- SERVING:
- 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.
- If not using kale, grate cheese, then sprinkle with chopped parsley or cilantro . Add a few drops of Rancho Gordo Rio Fuego hot sauce.
- 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.
