Resource Center - Boston, USA
This is a vegetarian version of posale, a dish made by Pueblos
and Hispanics for feast days and special celebrations.
Serve it with buttered homemade flour tortillas.
Every fall I buy 20-pound bags of fresh New Mexico green chile peppers
and have them roasted when I purchase them (at a supermarket or
local farm stand).
Then I freeze them whole in plastic bags.
They are very easy to peel later when I'm ready to use them.
To roast chile peppers yourself, cook them whole on the grill or
under the broiler, turning occasionally, until charred and blackened.
Let cool and freeze.
You can save the task of peeling, seeding, and chopping them for
Once the chiles are thawed, the peel removes very quickly.
Saute the onion and garlic in the oil for 3 to 5 minutes.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 4 medium zucchini, sliced
- 1 cup chopped canned or frozen mild green chile peppers
- 6 cups vegetable broth
- 4 cups vegetable broth
- 4 cups cooked yellow hominy or 2 (16-ounce) cans
- 1 teaspoon ground cumin
Add the zucchini and green chiles and cook over medium heat, stirring
occasionally, another 5 minutes.
Add the remaining ingredients and simmer, covered, over low heat for