Archive for February 8th, 2010

Carrot and Black Bean Posole


340 gram package dried posole [4 cups], soaked overnight

1 large russet potato, cut into a bite-sized dice

3 carrots, sliced

1 can black beans, drained and rinsed 

1 poblano pepper, skin removed and subsequently diced

8 dried guajillo peppers

4 roma tomatoes

2 large yellow onion [One is for the sauce, one is to be chopped for the stew.]

6 cloves garlic [2 cloves for the sauce, 4 minced for the stew.]

1 box vegetable stock

1 jalapeno, diced

2 dried bay leaves

1 T dried oregano


Place poblano pepper under the broiler to blister and blacken the skin. Place pepper into a plastic bag and seal. When cooled, the skin peels off easily. Cut the tops from the dried guajillo peppers and remove the seeds. Toast the guajillos in a skillet until slightly browned. Place in a bowl with a few cups of hot water to rehydrate. Reserve this liquid for the sauce.

Cut an onion in half and place in a skillet cut sides down along with the roma tomatoes and blacken. [This char adds great flavor in the final sauce.] Add the blackened onion and tomatoes along with the rehydrated guajillos and 2 cloves of garlic to a blender. Add a bit of the guajillo soaking liquid to blend. Blend the mixture until homogenous. Add the remaining guajillo soaking liquid. Blitz a few times and set aside.

Drizzle a bit of oil into a soup pot and sauté the chopped onion and jalapeno until the onions have softened. Add minced garlic, oregano, black beans, poblano pepper and posole. After a couple minutes toss in the bay leaves and guajillo pepper sauce. Cook at a low simmer for an hour and a half. [If the soup needs more liquid add in vegetable broth. The consistency is really up to you and your tastes. H prefers soups on the heartier side with less broth so I made this posole more stew-like.]

Add the potatoes and carrots and continue cooking at a low simmer for another 90 minutes or until the posole is tender. Adjust the volume and consistency of the soup/stew with broth and taste to season with salt and pepper.

Garnish with whatever wonderfully fresh ingredients you can imagine. Shredded cabbage, radishes, freshly-squeezed lime juice, creamy avocado, tomatillo salsa, pepitas and cilantro are only a few ideas. It’s entirely up to your tastes.

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