Tuesday, October 18, 2011
This a recipe that was inspired by a couple of different recipes combined and then "healthified." One recipe was for posole - a Mexican stew and the other was a white chicken chili recipe. I decided to veganize it and add in tomatillos for their tanginess and great color.
1 medium onion, chopped
1 tablespoon olive oil
2 cloves of garlic, crushed
4 tomatillos, skinned and pulsed in the blender or food processor
1 tablespoon cumin
1 small can of spicy tomatillo salsa
2 (15 oz) cans or 1 large can of hominy, drained
4 cups chicken broth (I use water with vegetable broth cubes)
2 cups water
1 can white northern beans
1 can shoepeg corn
salt & pepper to taste
cashew cream sauce (1/2 cup raw cashews blended with 1/2 cup water in blender until smooth)
In a soup pan cook the onion in olive oil until tender. Turn down the heat & add garlic, fresh tomatillo and cumin. Cook for a bit and then add the chicken broth, water, hominy, tomatillo salsa, beans & corn. Simmer for about 20 minutes. Before serving, top with a drizzle of cashew cream sauce, chopped avocado, chopped cilantro and a squeeze of lime juice.