Tuesday, October 20, 2009

VeganMoFo: Posole Stew with Squash, Collards and Pinto Beans

I just got this really interesting book called 'The Power of Ancient Foods' and along with recipes, it tours the regions of the world and discusses the various foods of ancient civilizations and how the nutrients and healing properties in these foods kept ancient peoples free from diseases and conditions which affect us today. It's not new that beans, whole grains, fresh fruits and vegetables are the keys to a healthy life but unfortunately the majority of the world today relies on cheap convenience foods and chemical laden "frankenstein" foods that don't offer any nutritional benefits.

So anyway, I just got through reading about the ancient foods of South America, Central America, Mexico and Southwestern United States. Some of the foods discussed: peppers, chiles, corn, beans, quinoa, amaranth, tomatoes, potatoes, sweet potatoes, avocados, cocoa, pumpkins and squashes. What a delicious variety of foods! I was inspired by one of the recipes for "Posole and Winter Squash Stew with Red Chile". What luck that I happened to have a can of hominy in my pantry. I had some beautiful zucchini so I decided to use those instead of the butternut squash. I also added peppers, jalapenos, pinto beans and collard greens. The stew is flavored with onions, cumin, oregano, garlic and New Mexico chili powder. I'll be having this for dinner tonight after work with a side of hot whole wheat flour tortillas. I tasted a bit and it's fantastic, a bit spicy and full of powerful foods!


2 TB olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2 a red bell pepper, chopped
1 TB jalapeno pepper, chopped
1 large zucchini, diced
1 tsp cumin
1 tsp. oregano
1 TB New Mexico chili powder
1 28oz. can hominy, drained and rinsed (You can cut this in half if you want!)
1 8oz. can tomato sauce
pinch of sugar
3 cups water
1 14oz. can pinto beans
2 leaves of collard greens, chopped
chopped cilantro
juice of 1/2 a lime

Saute oil, onion, garlic, red bell pepper, jalapeno and zucchini in a soup pot over medium heat until it starts to brown. Lower heat and add the cumin, oregano, chili powder and some salt and pepper. Stir around a bit and then add the tomato sauce, hominy, collards, sugar, beans and 3 cups of water. Simmer until veggies are tender about 20 minutes. Add more water if stew is too thick. Taste for salt. Garnish with cilantro and lime juice.


The Kuntrageous Vegan said...

sounds delicious!

Bonnie said...

The dish looks beautiful. I'll have to look that book up! it does sound like a very interesting read, and I'd love to try more recipes like that.

cassidy said...

oooOOOOhhhh! that sounds like an amazing book! any chance i could borrow it for a day or two and reap all the knowledge of the ancient societies? :)

Monique a.k.a. Mo said...

Looks wonderful!

Oraphan said...

Your Stew looks amazing. That books sounds very interesting, I'd love to learn more about ancient foods. What I know for sure is that I'll give this recipe a try very soon, thanks for sharing, Kim:)

p.s. I'd love to go to Open Sesame with you. Let me know which day is best for you, I'm free on Sun, Mon, Tue and Fri. I work only 3 days a week now:)

Mary said...

That sounds like an interesting book, and the soup looks delicious. I just got a giant sack of pinto beans, maybe I'll see if my library has this book.

Zoey said...

This looks delicious. I love collard greens in soup.

Sarah S. said...

Oh, posole! I have a very tasty memory of getting to eat some authentic, simmered for many hours by an autheric central american friend's grandma. I thought it was the best soup I'd ever had. This was many years ago during my unveggie years, and this had meat. I have since seen it in restaurants and it always has meat. I am SO excited to try this veg stew version. Hoooray!