i’ve always been a toppings person.  baked potato?  load it up.  whole foods salad bar?  i’ll make you a $10 salad in no time, with very few leafy greens.

so when i read the recipe for this soup, i knew i was going to like it.

i mean, check out that plate of toppings.

now traditionally, posole starts off with a lot of meat, usually pork, but this vegetarian version is flavored really wonderfully with chiles, onion & hominy {hominy that’s not grits?  i never knew such a thing!} & comes together quickly enough for a weeknight.  while it would be good on its own, the toppings just make it all the more delicious.

FOR THE POSOLE:

1 1/2 cups boiling water
2 dried ancho chiles, seeds & stems removed
1 dried guajillo chile, seeds & stem removed
2 tablespoons extra virgin olive oil
1 large onion, diced
1 poblano pepper, seeded & diced
5 cloves garlic, minced
2 roma tomatoes, diced
1 teaspoon dried oregano
1 teaspoon ground cumin
4 cups vegetable broth
2 15.5oz cans hominy, drained
kosher salt, to taste
1/4 cup fresh cilantro, chopped

shredded pepper jack cheese, for topping
diced white onion, for topping
shredded cabbage, for topping
thinly sliced radishes, for topping
lime wedges, for topping

place the dried chiles in the boiling water & let steep, covered, for 20 minutes.  add the chiles & their soaking liquid to the jar of a blender & puree until smooth.  set aside.

heat the olive oil in a dutch oven, or other heavy bottomed pot, over medium high heat.  add the onions & garlic & cook until softened, about 5 minutes.  add the tomatoes & poblano & cook for another 5 minutes.  stir in the cumin, oregano, vegetable broth, hominy & pureed chiles.  bring to a boil, reduce to a simmer & cook, partially covered, for 20-30 minutes.  taste for seasoning & add salt, if necessary.  add the chopped cilantro & simmer for another 3-4 minutes.

ladle in to individual bowls & serve with all the garnishes.

from cates world kitchen