The holidays in New Mexico are just not complete without Posole. Traditionally made with pork, this vegetarian version can easily be vegan and/or gluten free with the omission of cheese and "fake" chorizo.
Christmas Posole
blue corn (or white corn) posole kernels
onion
field roast veggie chorizo or other vegetarian chorizo substitute (or omit to be gluten-free)
sweet potatoes, peeled and chopped
lime juice
salt to taste
tomato
cilantro
veggie bullion cube
Garnish with:
lettuce
tomatoes
sour cream
Goat, jack or cheddar cheese
avocado
cilantro
fresh squeezed lime
Directions:
rinse and soak posole overnight, rinse again
put in stock pot, add water and boil until starting to pop
peel and chop into cubes the onion and sweet potato
add salt to taste, veggie rapunzel bullion cube if desired
you can either:
1) saute them separately in oil with the chorizo then add to the boiling posole
2) add directly to the posole
add tomatoes if desired
cook until sweet potato is done, taste for salt after cooked - the chorizo has salt in it, add salt & cook a bit longer. Squeeze lime over the top and diced fresh cilantro
Serve in bowls with avocado and other toppings.
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