Spring Beet Posole
with Radish & Salsa Verde
Traditional posole is a comforting Mexican stew, spiced with chili powder, cumin, and dried oregano. Hominy, a puffy, chewy grain, is used almost as a rice here- although we think it has a much more interesting flavor. This flavorful dish is topped with an array of bright toppings: sliced radish, avocado, cilantro, lime- the perfect compliment for posole. The salsa verde can be made by hand, just be sure to chop everything as finely as possible.
INGREDIENTS
- 1 tbsp vegetable broth powder
- 1 onion
- 2 garlic cloves
- 8 oz golden beets
- 1 can hominy
- ¾ cup amaranth
- 1 tsp cumin
- ¾ tsp chili powder
- ¾ tsp dried oregano
- ⅛ tsp cinnamon
- 1 jalapeno
- 1 lime
- Fresh cilantro
- 1 tsp capers
- 1 avocado
- 1 radish
- ¼ cup olive oil*
- Salt and pepper*
- *Not Included
INSTRUCTIONS
In a small saucepan, combine the vegetable powder with 3¾ cups water. Stir, and bring to a simmer. Then set aside. Dice the onion. Mince the garlic.
Next, prepare the golden beets. Trim the ends off the beet and peel. Chop into small cubes, approximately ½ inch cubes. Set aside. Drain and rinse hominy.
Place a large pot over medium heat and add 1 tbsp olive oil. Add onion and cook until translucent, about 3 to 5 minutes. Add ¾ of the garlic and cook until fragrant, stirring often, about 30 seconds. Add the beets, hominy, amaranth, vegetable broth, cumin, chili powder, oregano, and cinnamon to the pot. Reduce heat and simmer, covered, until beets are tender, about 20 minutes.
While the posole is cooking, deseed and chop the jalapeno. Halve the lime. Remove the cilantro leaves from their tough stems. To a blender add the cilantro, remaining garlic, capers, juice from the lime, and as much of the jalapeno as you’d like. Pulse to combine. Add 3 tbsp olive oil. Blend salsa verde until smooth, and season to taste with salt.
Halve the avocado, remove the pit, and scoop the flesh from the skin. Slice the avocado lengthwise. Trim the ends off the radish. Thinly slice into rounds.
Season beet posole with salt and pepper. To serve, ladle into large bowls and top with the avocado, radish, and a dollop of salsa verde.
SIMILAR RECIPES
Dilly Macaroni Salad with Broccolini & Watermelon Radishes
Quinoa Veggie Bowls with Roasted Brussels Sprouts & Lemon Vinaigrette
Corn & Poblano Quesadillas with Black Beans & Peppadew Salsa
