I make two versions of vegetarian posole; the slow-cooked one using frozen posole that is in Fiesta Vegan and the quick version using canned hominy from my out-of-print cookbook 'Tis the Season. Both are great with some red chile stirred in at the last minute.
I'm currently working on making and photographing all the dishes from the Southwestern Fiesta menu in 'Tis the Season because they will appear at the Fiery Foods web site in a few weeks. I added a potato to the original recipe to make it a little heartier.
Zucchini and Hominy Soup
Serves 8 as a first course
This recipe doubles easily if you want to use it as a main dish. It is a vegetarian version of posole, a dish made by the Pueblo Indians and Hispanics for feast days and special celebrations. Most canned hominy is pretty high in sodium so I usually wait until after cooking to add sea salt to taste.
1 small onion, diced
3 cloves garlic, minced
1 Tbsp. canola oil
2 medium zucchini, halved lengthwise and thinly sliced
1/2 tsp. ground cumin
1/2 c. chopped canned or thawed frozen green chile peppers
1 large potato, peeled and diced
3 c. homemade vegetable broth
1 (16 oz.) can yellow hominy, drained and rinsed
Sea salt to taste
Garnish: Chipotle powder or thawed frozen red chile puree
Saute the onion and garlic in the oil in a stockpot for 5 minutes, stirring occasionally. Add the zucchini, cumin, green chiles and potatoes and cook over medium heat, stirring occasionally, another 5 minutes. Add the remaining ingredients and simmer, covered, over low heat for 45 minutes. If desired, sprinkle individual servings with chipotle powder or stir in a tsp. of thawed frozen red chile puree such as Bueno brand.