You are here: Home » Recipes » Quick Red Posole with Beans Quick Red Posole with Beans Recipe by Our Cookbook Collection Yield 4 servings Posole is a Mexican long-simmered stew chock full of history, endless variations of ingredients, and the common thread of hominy. PrintEmail Ingredients 2 tablespoons olive oil1 large yellow onion, peeled and diced4 cloves garlic, minced1 large poblano chile or green Cubanelle pepper1 teaspoon ground cumin1 1/2 teaspoons dried Mexican oregano1 teaspoon red chile powder, such as ancho or guajillo1 (24-oz) can diced tomatoes with juice, or 2 pounds very juicy fresh plum tomatoes, seeded and chopped1 (15-oz) can pinto or black beans, drained and rinsed, or 2 cups cooked1 (15-oz) can white cooked hominy, drained and rinsed, or 2 cups cooked1/4 teaspoon salt, or to taste1 tablespoon lime juice Freshly ground pepperOptional Garnishes: Large tortilla chips or fried tortilla strips Chopped fresh cilantro Thinly sliced white radishes Chopped fresh tomato Finely diced fresh onion Finely shredded white cabbage or a crunchy lettuce such as romaine Slices of ripe avocado Lime wedge Instructions In a large pot, combine the oil and garlic over medium heat. Cook until the garlic is fragrant, about 30 seconds, then add the onion and poblano chile. Stir and cook until the vegetables are softened and the onion is translucent, 8 to 10 minutes. Add the cumin, oregano, and chile powder and fry for another minute. Now add the diced tomatoes with juice, beans, hominy, beer, and salt. If using fresh tomatoes, you may want to add more beer, water, or vegetable broth if the tomatoes alone don’t provide enough liquid to create a stew. Stir, increase the heat, and bring the mixture to a gentle boil. Lower the heat to medium-low and simmer for 25 minutes, or until the vegetables are tender. Turn off the heat, stir in the lime juice, and season with freshly ground pepper. Let the posole sit for about 10 minutes prior to serving, to cool slightly and allow the flavors to meld. Ladle into large individual serving bowls and either decorate with separate mounds of cilantro, lettuce, and so on or place each garnish in its own serving bowl and have guests pass the bowls around. Serve with hot corn tortillas. Tip: If you have a little more time, try roasting any dried red chile (or two or three) for really flavorful posole. –From Viva Vegan! by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.