A delicious recipe to enjoy on cold winter days.
Posole, also spelled ‘Pozole’, means “hominy”, and is a traditional soup from Mexico and a holiday staple eaten for generations by many New Mexicans — and now you can try it, too!
(“Glass Gem” also makes a nutty and crunchy tasting popped corn!)
• “Glass Gem” corn (1 cup dry corn per serving)
• 2 tablespoons pickling lime for each cup of corn
• Veggie broth
• Powdered garlic (Mer-Girl Gardens variety, if available), to taste
• Red chili powder, to taste
• Oregano, to taste
• 5 medium portobello mushroom caps (per serving), cut into small cubes
• Salt, to taste
1. Lime the corn by mixing the dry corn and pickling lime and water (enough to cover the corn with a couple of inches). Simmer for 30-40 minutes.
2. Remove from heat and rinse the corn very well to flush the lime.
3. Put the corn back on the fire. Add veggie broth to cover the corn by 3-4 inches.
4. Add Mer-Girl Gardens powdered garlic, red chili powder, and oregano to taste.
5. Add cubed mushrooms.
6. Slow cook for 20-24 hours. Salt to taste and enjoy.