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Altha Cravey: Pozole (vegetarian) 9 servings

Rinse lentils and put them in a pot with 6 cups water, bay leaves, whole garlic cloves and cilantro. Bring to a boil, then lower heat and simmer 15 minutes, or until the lentils are just barely cooked. Set aside, don’t drain. In a small skillet, roast the cumin seeds over medium heat, constantly shaking the pan back-and-forth. After a minute, add the oregano. Remove the pan from the heat but continue shaking. As soon as you can smell the oregano, add the paprika. Shake the pan another few seconds and turn the spices out onto a plate. Grind in a mortar or electric spice mill and set aside. Sauté the onion in water, starting with a quarter cup and adding more as needed to keep it from sticking to the pan. Once the onion starts to color some, add the garlic, carrot, celery, green pepper, tomatoes, and the toasted, ground spices. Stir to combine and simmer for 5 minutes. Add the cooked lentils, minced garlic, and hominy. Add the chipotle chiles, or jalepeňos. Additional water may be needed to bring the soup to a desired consistency. Cover and cook slowly until the lentils are completely done, another 20 minutes or so. If you are using the nopales, add them during the last 5 minutes of cooking. Season the finished soup with lime juice and serve garnished with cilantro leaves.

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1 C lentils 6 C water 2 bay leaves 2 large garlic cloves 1 T fresh chopped cilantro 1 t cumin seeds 1 t dried oregano 1 t chili powder or paprika 1 yellow onion 1 medium carrot 1 celery stalk, finely diced 1 large green pepper, or ¼ pound fresh nopales, diced in ¼ in squares 2 tomatoes, peeled and chopped 1 clove garlic, minced 1 15-oz can hominy, drained

New Economy Chapbook Cookbook Volume 1  
New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...

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