3 cups hominy (canned)
1 cup navy beans (canned
1 lb. poblano or passilla as they are sold in the grocery store
5 cups vegetable buillon cubes
3 tbs. cannola oil
3 garlic cloves
5 medium tomattillos
6 scallions finely sliced
1 tsp. ground cumin
12 medium mushrooms quartered
5 cups vegetable buillon cubes
1 tbs oregeno
1/2 cup chopped cilantro
1 tsp. salt
1-2 jalapeno finely chopped
roast poblano or pasilla chilies in oven 350 degrees lay them single layer in the oven on a tray total time 15 minutes turning the chilies every 5 minutes until they are charred.. remove from oven and cover with towel for 10 - 15 minutes.. now peel the thin layer of skin off, seed, and finely chop the chilies.
put the oil and garlic in a good sized pan and set over medium heat. when the garlic sizzles and turns golden add the tomatillos, scallions and jalapeno. saute for 5 min. add cumin, put in the the mushrooms and stir for 2 minutes . add chopped poblano or passila chilies add the hominy and beans and 5 cups of vegetable bullion oregeno and cilantro. bring to a simmer lower heat and simmer for 1 1/4 hour stirring every now and then..
serve with a generous sprinkling of toppings
4 scallions finely, chopped dried oregeno about 1/4 teaspoon every bow,l 2 ripe avocados, 1 cucumber peeled and sliced, generous handul of shredded cabbage, fresh lime wedges
and make some fresh green tomatillo salsa:
In a blender put
handful of cilantro
a clove of garlic
1 jalapeno pepper
5 tomatillos that have been boiled in a pan for 10 minutes
chop in blender add some salt and enjoy
and some freshly fried and salted tortillas
1/4 " of oil in a pan on high
slide in tortillas
wait until the crispness you desire
take out of oil onto a pad of paper towels and salt when hot
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