Monday, November 16, 2015

Posole Rojo

We adapted this traditional chunky Mexican soup from the Thug Kitchen cookbook, and although all the recipes in the book are vegan, we’ve added some beef for our meet-eating family, but it will be equally delicious without it.

This soupy spicy one-pot-meal is fantastic served with a whole array of crispy fresh accompaniments topped with a squeeze of zesty lime juice.

Posole Rojo
Serves 4

6 large dried chilies
1 ½ cups warm water
6 cloves garlic, roughly chopped
2 T cocoa powder (unsweetened)
2 red onions, chopped
1 T vegetable oil
350 – 400 g beef or pork mince (or tempeh for a veggie version)
1 T dried oregano
3 tsp cumin powder
1 cup carrot, cubes
1 cup cauliflower florets, cut into bite-sized pieces
Soy sauce
1 can red kidney beans (or hominy)
5 cups good vegetable stock

For serving
Fresh limes
Shredded cabbage
Sliced spring onion
Fresh coriander
Baby radish wedges

Optional: Tortilla crisps


In a deep heavy based pot (the same one you’ll be using for the rest of the recipe) toast the dried chilies for 3 – 5 minutes until they become fragrant and bendy (don’t burn them) and remove the stems. Soak the chilies in the warm water for 20 minutes. Roughly chop them once finished soaking and reserve the water. TIP: Remove the seeds at this point if you want it less spicy.

Combine the garlic cloves, cocoa powder, chopped chilies and soaking water in a food processor or chopper and process until fine with no remaining chunks.

Fry the onion in the oil for about 3 minutes then add the mince to brown.

Add the oregano and cumin and fry for a minute or two.

Add the carrot and cauliflower and a splash of soy. Stir to combine all the ingredients.

Add the vegetable stock and chili sauce you made earlier and bring to the boil.

Turn down the heat and allow to simmer for 20 minutes.

Season to taste with salt.

Serve hot with all the fresh accompaniments.

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