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Vegetarian Pasole - California chiles

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California chiles chile garlic onion tomatoes ground cumin oregano vegetable hominy salt chayote squash sweet red pepper Anaheim chile yellow squash zucchini cabbage avocado radishes lime population If using
Viewed: 33 - Published at: 7 years ago

Ingredients

  • 6 dried California chiles*
  • 1 dried Pasilla chile*
  • 3 cloves garlic unpeeled
  • 1/2 medium onion, cut in thick wedges
  • 1 c. plum tomatoes, peeled
  • 1/4 tsp. ground cumin
  • 1/2 tsp. dried Mexican oregano
  • 6 c. vegetable or chicken broth, preferably homemade
  • 3 c. hominy**, cooked
  • 1 tsp salt
  • 2 chayote squash, peeled, cored and diced
  • 1 sweet red pepper, diced
  • 1 Anaheim chile, diced
  • 1 small yellow squash, diced
  • 1 small zucchini, diced
  • 1/4 head cabbage, shredded fine
  • 2 avocado, cut in large dice
  • 4 radishes, diced
  • 1 lime, quartered
  • *Dried chiles can be found in grocery stores where there is a large Hispanic population or go to a market specializing in Mexican ingredients.
  • **Hominy can be purchased dried or in cans. If using the dried cover with plenty of cold water and boil until the kernels open which can take a couple of hours. If using canned just rinse and use.

Method

  • Remove the seeds and stems from the California and Pasilla chiles. Heat a large skillet over high heat. Toast the chiles lightly by pressing them against the pan with a metal spatula on both sides. Remove from the skillet and place in a bowl. Cover with warm water and allow to soak for 15 minutes to soften. At the same time that you place the chiles in the pan, add the garlic cloves and onion slices to the pan as well. Lightly char on both sides. Remove from the heat and when cool enough to handle, peel off the skin of the garlic.
  • Drain the chiles of the water they were soaking in and lightly squeeze. Place in blender jar with the garlic, onion and tomato and puree on high until smooth. Place vegetable or chicken broth in a large saucepan. Bring to a simmer and add the chili puree, cumin, oregano and salt. Stir to combine. Add the hominy and simmer for 15 minutes. Add the chayote and peppers and cook for 5 minutes. Add the zucchini and yellow squash and cook for another 5 minutes until all the vegetable are tender. Serve in warm bowls with a little shredded cabbage, avocado, and radish on top. Place a bowl of limes on the table for each person to squeeze on their soup at the table

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