This hearty Mexican stew is flavored with mild pasilla chiles, which are sold dried in small packages. The garnishes make for a fun meal that lets everyone at the table customize their serving according to taste.
YIELD: SERVES 4
POSOLE
2 4- to 5-inch dried pasilla chiles
2 medium leeks, white and light green parts cut into 2-inch chunks
2 Tbs. olive oil
4 cloves garlic, minced (4 tsp.)
2 tsp. ground cumin
1 tsp. dried oregano
2 15-oz. cans white hominy, rinsed and drained
2 15-oz. cans, rinsed and drained, black beans
1 15-oz. can fire-roasted diced tomatoes
GARNISHES
4 cups tortilla chips
2 avocados, diced
2 tomatoes, diced
¼ cup chopped green onions
2 limes, sliced into wedges
½ cup chopped cilantro

  1. To make Posole: Place pasilla chiles in large bowl, and cover with 3 cups boiling water. Let soak 15 minutes, or until softened. Drain chiles, and reserve liquid. Pull open chiles, and gently scrape out and discard seeds. Purée chiles in food processor with ¼ cup reserved soaking liquid. (Press purée through sieve if bits of skin remain, and discard solids.) Stir chile purée into remaining soaking liquid.
  2. Halve leek chunks, and thinly slice into matchsticks.
  3. Heat oil in large stockpot over medium heat. Add leeks, and sauté 5 to 7 minutes, or until softened. Add garlic, cumin, and oregano, and sauté 1 minute. Add hominy, black beans, tomatoes with juice, chile liquid, and 6 cups water; cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.
  4. Place Garnishes in bowls; pass around table when ready to serve.
    VEGAN
    GLUTEN-FREE

NUTRITION INFORMATION
Calories: 352
Protein: 12 g
Total Fat: 10 g
Saturated Fat: 1 g
Carbohydrates: 64 g
Cholesterol: 0 mg
Sodium: 588 mg
Fiber: 16 g
Sugar: 10 g