Serves 8 to 10
2 cups dried posole, soaked at least 2 hours or overnight
1 pound carrots (6 medium), peeled and medium-diced
1 pound parsnips (4 large), peeled and medium-diced
3 pounds Spanish onions (5 medium), peeled and medium diced
3 tablespoons ground cumin
1 tablespoon plus 2 teaspoons ground coriander
1/2 cup plus 1 tablespoon New Mexico chili powder
2 tablespoons organic raw sugar
1 tablespoon plus 3/4 teaspoon salt, more as needed
6 tablespoons plus additional extra-virgin olive oil
1/4 cup dried garlic flakes
8 poblano chile peppers (2 1/2 pounds), roasted, peeled, seeded, and diced
2 teaspoons freshly ground black pepper
1/4 cup chipotle peppers in adobo sauce, rinsed, seeded, and coarsely chopped
1/4 cup New Mexico chili paste
4 ounces tomato paste
2 (14.5-ounce) cans whole, fire-roasted tomatoes, with juices
3 cups posole stock (reserved)
3/4 cup bean juice
1/4 cup cider vinegar
1 (15-ounce) can kidney beans, drained, liquid reserved
1 (15-ounce) can black beans, drained, liquid reserved
1 (15-ounce) can pinto beans, drained, liquid reserved
2 tablespoons nutritional yeast
Dairy-free or regular sour cream, for serving
Dairy-free cheese, such as Daiya
Place posole in a large bowl and cover with plenty of cold water. Cover and let soak at least 2 hours or overnight; drain. Place posole in a large pot and cover with fresh water by several inches; season lightly with salt. Bring to a simmer over moderate heat; cook, stirring occasionally, until most of the posole “blooms” or splits open, but is not quite tender, about 90 minutes. Drain, reserving all liquid.
Toss carrots, parsnips, and 1 pound of onion with 1 tablespoon cumin, 2 teaspoons coriander, 1 tablespoon of New Mexico chili powder, and 2 tablespoons of organic raw sugar. Roast at 400° until nicely browned. Add salt and olive oil.
Sauté 2 pounds of diced onions with olive oil and 1 tablespoon of salt until lightly browned. Add 1/4 cup crushed dried garlic flakes, and 8 poblano peppers, roasted, peeled, seeded, and diced. Add 2 teaspoons freshly ground black pepper, 2 tablespoons cumin and 1 tablespoon of coriander and continue to sauté for 5 to 10 minutes, until spices are well cooked and toasting to the pan. Add 1/2 cup of New Mexico chili powder and some additional olive oil, then sauté another 10 minutes. Add 1/4 cup chopped chipotle peppers in adobo sauce, 1/4 cup New Mexico chili paste, 4 ounces tomato paste, 2 (14.5-ounce) cans whole, fire-roasted tomatoes with juices, 3 cups of posole stock, 3/4 cup of bean juice, and 1/4 cup of cider vinegar. Simmer 30 minutes.
Add cooked posole and cook 30 minutes. Add roasted vegetables and cook for 30 minutes. Add kidney beans, black beans, and pinto beans, then cook to heat through. Stir in nutritional yeast.
Garnish with vegan sour cream and Daiya cheese.
© 2017 Michel Nischan