Thursday, May 6, 2010

Snap pea "posole"

Purists avert you eyes. This take on posole or pozole is hardly authentic. Not at all, in fact, except that it has posole (hominy) in it. But it is fresh, light, flavorful and a wonderful change of pace. Kids and grown ups liked it and you can make this as fussy or simple as you would like.

For this soup I used posole from Rancho Gordo. It comes dried, and you cook it up like beans. It is a fantastic corny toasty flavor that beats canned hominy any day.



  • 1 link Mexican chorizo
  • 3 leeks, white parts washed and sliced
  • 2 cloves garlic
  • 1 medium carrot
  • 2 whole guajillo or ancho chilis, wiped clean and deseeded
  • 1 chipotle chili in adobo
  • 1 bay leaf
  • 1 t Mexican oregano
  • 1/2 cup red verjus (optional)
  • 4 cups broth of choice (I used mushroom)
  • 1 pound ground beef (you can use other type if you want)
  • 3/4 cup egg whites, beaten to a froth 
  • 1 T vinegar or lime juice

Lightly brown chorizo without casing, add in leeks and carrot and saute for 5 minutes or so. Add in garlic and saute for 1 minute, add bay leaf, chilis and oregano and saute for another 1-2 minutes. Deglaze pan with verjus and add in broth.

Add pound of ground beef, crumbled and summer for at least 30 minutes to infuse the flavor. Strain.

Return broth to heat, add vinegar/lime juice then egg whites, gently, so it floats on top. You can bath the egg whites by spooning the hot liquid on top, until it forms a raft. You can skip this step if you don't care whether or not your broth is particularly clear. I hurried it, so mine was medium clear.

Decant clear broth.

For soup
  • 1-2 cups cooked posole patted dry (use the best quality you can)
  • 1-2 cups whole baby shitake mushrooms, stems removed
  • 3 cups sliced sugar snap peas
  • 1 t Worcestershire sauce  
  • olive oil and butter
  • Salt
  • Cilantro

In a large skillet, add olive oil and butter (as much as you would like), and sautee cooked salted posole until lightly toasted. Remove and saute salted mushrooms until lightly browned and tender. Remove and add more fat as needed, saute salted snap peas on medium high until they start to brown and are crunchy tender, add worchestershire sauce and saute for 30 seconds more, then remove from heat. Chop cilantro to taste and add to peas.

To assemble soup, place desired amount of pea, posole, mushrooms in a bowl. Gently pour in hot broth. Serve hot with cilantro.

1 comment:

  1. Great job and nice twist on the authentic posole. I make this often, and will make an attempt on your version the next go around.