Nourish

Test Kitchen Favorite: White Bean Posole

You’ve already learned about posole this week—now it’s time to learn how to make it.

posole this week—now it’s time to learn how to make it. This ancient Mexican stew is made with hominy (or dried corn) that’s been soaked in a mineral lime bath. Here, it’s combined with poblano pepper, tomatoes, and white beans for a nourishing weeknight feast.

RECIPE TIP
When slicing spicy peppers, avoid touching the inside, and immediately wash your knife, cutting board, and hands afterward. Feel free to add less or omit it if you don’t love heat.

INGREDIENTS
1 red onion
2 cloves garlic
1 cup hominy
1 cup white beans
1 poblano pepper
1 teaspoon tomato paste
½ teaspoon ancho chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon smoked paprika
1 can diced tomatoes
2 corn tortillas
2 containers vegetable broth
¼ cup shredded Cheddar cheese

INSTRUCTIONS

1. Prepare Ingredients
Preheat oven to 400°F. Peel onion and cut into small dice. Mince garlic. Rinse hominy and white beans. Rinse poblano pepper, halve lengthwise, and using a knife tip, discard seeds (see Recipe Tip). Cut into ¼-inch dice.

2. Sauté Vegetables
Heat 1 tablespoon olive oil in a medium pot over medium heat. When oil is shimmering, add poblano pepper, onion, and garlic and sauté until softening, about 5 minutes. Add tomato paste and cook, stirring, until bright red, about 1 minute. Stir in spice mix and cook until fragrant, 1–2 minutes.

3. Simmer Posole
Add diced tomatoes and their juices and vegetable broth to pot with vegetables. Increase heat to high and bring to a boil. Add hominy and white beans, reduce heat to medium, and simmer until hominy is tender, about 10 minutes. Remove pot from heat. Taste and add salt and pepper as needed.

4. Season Tortilla Chips
While posole simmers, cut each tortilla into 8 triangles and place on a baking sheet. Drizzle over ½ tablespoon olive oil, season with ⅛ teaspoon kosher salt, and toss to coat. Arrange in a single layer.

5. Bake Tortilla Chips
Transfer tortilla chips to oven and bake until just crisp, 8-10 minutes.

6. Plate Posole
Garnish posole with Cheddar. Scoop it up with tortilla chips and enjoy.

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