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Measurements

Posole - Native American Thanksgiving - vegan

Adapted for vegan

2 lg Cans of hominy
3 Or 4 cans of vegetable broth or stock
2 Or 3 green chiles (roasted and peeled)
1 lg 1015 onion, diced
3 Or 4 large carrots, diced
3 Or 4 stalks of celery diced
Salt and pepper to taste
1/2 ts Each oregano, garlic, cumin
1 tb Chile powder
Fresh cilantro, minced, 2 Tbsp

Yet another appropriate Thanksgiving dish is Posole, which is indigenous to the Native American southwest. Posole is really considered most traditional around Christmastime and is always served New Year's Eve and/or New Year's Day for good luck. However, Pueblo peoples have made posole for generations and it is a staple winter dish.

Saute the onions and celery until the onion is transparent. This can be done with water and veggie stock or with spray-type coatings. Dump everything else in and bring to a low boil. Simmer until you like the texture. The hominy should be really soft, almost to the break-up-and-really-form-a-thick-stew stage.

Serve posole with cornbread and a crisp green salad. If you wish to add any animal protein, the original recipes call for pork or ham.
Please consider your tolerance for spices. The heat will come from the green chiles and the chile powder, as well as the black pepper. If you want a little more color in the stew, you could throw in some kernel corn. Hope you enjoy.


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