Tonight I made Green Chili Soup from Well Preserved, another blog that I read regularly. This one concentrates on preserving food, and the author, Eugenia Bone, has some very interesting recipes for preserving all sorts of things. In fact, I just bought her book of the same name, and will be trying some of her recipes this summer. The soup uses posole, a dried corn I got from Rancho Gordo. It must be soaked for several hours, (I soaked it for 24 hours!), and then cooked for an hour before you even make the soup. At this point, it is known as hominy, which you can buy in cans. The recipe also calls for roasted chiles, which I had in the freezer. These were easy to do: roast the whole chiles under the broiler or on the grill until the skins blister, let them steam in a plastic bag or bowl covered with a lid until the skins loosen, remove the skins but don't remove the seeds or stem, (leave the chiles whole) then freeze in plastic bags. The soup was just OK, I'm not sure the posole was cooked enough, it seemed kind of chewy. From pictures I have seen, it looks like it puffs up like popcorn, and some of it did this, but not all. I have never bought hominy before, so I really don't know what it looks like!
Monday, February 1, 2010
Cook With What You've Got - Green Chili Soup
Tonight I made Green Chili Soup from Well Preserved, another blog that I read regularly. This one concentrates on preserving food, and the author, Eugenia Bone, has some very interesting recipes for preserving all sorts of things. In fact, I just bought her book of the same name, and will be trying some of her recipes this summer. The soup uses posole, a dried corn I got from Rancho Gordo. It must be soaked for several hours, (I soaked it for 24 hours!), and then cooked for an hour before you even make the soup. At this point, it is known as hominy, which you can buy in cans. The recipe also calls for roasted chiles, which I had in the freezer. These were easy to do: roast the whole chiles under the broiler or on the grill until the skins blister, let them steam in a plastic bag or bowl covered with a lid until the skins loosen, remove the skins but don't remove the seeds or stem, (leave the chiles whole) then freeze in plastic bags. The soup was just OK, I'm not sure the posole was cooked enough, it seemed kind of chewy. From pictures I have seen, it looks like it puffs up like popcorn, and some of it did this, but not all. I have never bought hominy before, so I really don't know what it looks like!
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