Photo by Fotolia/charlottelake
Posole is a traditional corn soup that's easy to modify to use whatever vegetables you have on hand.
Ingredients
- "Glass Gem" corn (1 cup dry corn per serving)
- 2 tablespoons pickling lime for each cup of corn
- Veggie broth
- Powdered garlic (Mer-Girl Gardens variety, if available), to taste
- Red chili powder, to taste
- Oregano, to taste
- 5 medium portobello mushroom caps (per serving), cut into small cubes
- Salt, to taste
Directions
- Lime the corn by mixing the dry corn and pickling lime and water (enough to cover the corn with a couple of inches). Simmer for 30-40 minutes.
- Remove from heat and rinse the corn very well to flush the lime.
- Put the corn back on the fire. Add veggie broth to cover the corn by 3-4 inches.
- Add Mer-Girl Gardens powdered garlic, red chili powder, and oregano to taste.
- Add cubed mushrooms.
- Slow cook for 20-24 hours. Salt to taste and enjoy.
