Summer Posole Recipe from Deborah Madison Recipe
Here's a vegetarian Main dish Summer Posole Recipe by Deborah Madison with Rancho Gordo White Corn Posole with chiles avocado tortillas and Mexican Oregano.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ranchogordo.com.
Cooking tools:
- Spice grinder
- Pot
- Oven
- Stove
- Mixing bowl
- Plate
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Baking sheet
- Skillet
- Spoon
Ingredients
- 1 pound dried Rancho Gordo prepared hominy, soaked overnight
- 1 large white onion, finely diced
- 3 cloves garlic, minced
- 1 1/2 teaspoons Mexican Oregano
- 6 large New Mexico green chiles (or poblanos)
- 1 bunch scallion, finely chopped
- 1 cup cilantro, finely chopped
- 1 jalapeño chile, seeded and minced
- 1 teaspoon cumin seed, toasted and ground
- 1 pinch sea salt
- 1/4 cup olive oil
- 1 whole avocado, diced into chunks
- 4 whole corn tortillas, slivered
- 1 cup cabbage, thinly sliced
- 1 lime, quartered
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