Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
Mix together the edamame, rice vinegar, and agave.
Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.
Soak posole overnight in water.
Rinse soaked posole with fresh water, set aside.
Put tomatoes and chiles in a large pot. Dissolve bouillon in 2 cups hot water, add to pot.
Put posole and rest of ingredients in pot.
Cook over medium heat for 2 to 2 1/2 hours.
Stew is ready when posole in tender.
A can of cooked hominy can be substituted for the posole to make this dish much quicker.
Do not drain the hominy.
Soak the posole in 6 cups of salted water overnight. Drain and rinse.
In a large stock pot combine 2 quarts water, salt to taste, garlic and hot pepper sauce. Bring to a boil and boil for two hours, checking often to make sure posole is fully covered; add water as necessary. If adding meat, do so at this time. Cook one more hour.
Add the ketchup, green chile peppers, onion flakes, carrots, eggplant, onion, squash and garlic. Stir together and reduce heat to low. Let simmer for 1/2 hour to 1 hour depending on altitude.
Soak posole for 4-8 hours. Drain water.
Combine ingredients in slow cooker.
Cover. Cook on HIGH 3 hours; then turn to LOW for 2 hours.
Serve with Enchiladas, Black Beans, Spanish Rice, and Chopped Lettuce with Black Olives and Tomatoes.
VARIATION: Dry posole can be found in the Mexican food department of the grocery store. If you cannot find dry posole, you can use canned hominy and skip to Step 2.
oss the romaine, radicchio, tomatoes, posole, carrot, scallions, and olives in
Boil Posole about 2 hours until it pops.
Add pork, onion and garlic.
Boil until meat is cooked, about 1 hour, on medium heat. Add chile and tomatoes and season with salt to taste.
The tomatoes cut the \"hotness\" of the chile (acid neutralizes the base) and gives a tangy flavor.
Chicken also makes good posole and is often used in place of pork.
dd to pan.
Add posole, salt and pepper. Stir.
Rinse posole in cold water until water
f using fresh or frozen posole, boil until it pops, and
In a large Dutch oven heat olive oil over medium heat.
Cook onions and Poblano chiles until soft.
Stir in garlic and cook for 1-2 minutes.
Add chili powder, cumin, oregano.
Stir in turkey broth, cooked turkey, canned green chiles , beans and hominy.
Add water if extra liquid is needed to just cover ingredients in pot.
Season to taste with salt and pepper.
Bring to boil and reduce heat to low and cover/.
Simmer, stirring occasionally to blend flavors.
ngredients.
If using canned posole, wait until the last 2
Place posole and 10 cups of water
ays ahead. Cover; chill.
Posole.
Season pork shoulder and
ix months.
Follow the recipe for Green Chai Spa Tea Blend
*Posole found in frozen food section.
lightly thickened. Stir in the posole and lime zest (but not
Wash
and
clean posole; put to boil in large pot.
Add meat, onion, salt and garlic salt.
Boil until tender, about 6 to 7 hours.
Add posole to water (rinse it first) and boil until it pops. Add meat and cook until tender.
Add spices and enchilada sauce. Simmer.
Place pork and posole in crockpot.
Add water and spices.
Cook on low for 4 hours.
Top with sour cream and salsa.
Preheat grill for medium heat and lightly oil the grate. Coat turkey tenderloins lightly with cooking spray.
Cook turkey on the grill until no longer pink in the center and juices run clear, about 5 to 7 minutes per side. Remove turkey from heat and allow to rest for 10 minutes. Slice turkey into 1/2 inch strips.
Mix together turkey, hominy, salsa verde, green chiles, and jalapenos in a large stock pot; bring to a boil. Reduce heat to low and simmer until thickened, about 45 minutes. Season with salt and pepper.