Rancho Gordo Archives - Taste With The Eyes

Two Vegetarian Hominy Soups

Hominy Soup

Two Vegetarian Hominy Soups

Pozole Verde
and
Velvety Hominy Soup

Vegetarian pozole verde offers a delightful departure from the traditional Mexican hominy stew typically featuring pork or chicken. This meatless rendition successfully preserves the lively flavors and comforting warmth that characterize classic pozole.

The heart of this dish lies in its rich green broth, which is made by roasting fresh tomatillos, green chiles, onion, and garlic. This roasted blend is then pureed with cilantro, oregano, and cumin resulting in a zesty and herbaceous base that forms the backbone of the vegetarian pozole verde.

Hominy contributes a pleasing corn-infused chewiness to the stew, while meaty avocado chunks replace the role of traditional meat. Lots of various toppings add flavors, textures, and colors.

The beauty of preparing a big pot of vegetarian pozole verde is the possibility of leftover soup and toppings, providing the chance to reimagine them into a completely new rendition which retains the essence of the original flavor profile but evolves into a unique soup with a creamy and velvety texture.

Hominy Soup

Two Hominy Soup Recipes

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Lima Bean and Sauerkraut Soup

It isn’t the prettiest soup, but it sure is unique and flavorful and perfect for a cold weather meal. With plenty of sauerkraut left over from my Reuben Latkes, this Sauerkraut Soup was on the menu!

Sauerkraut soup, also known as kapuśniak in Polish, is a traditional Eastern European dish that features fermented cabbage as a key ingredient.

Kapuśniak typically contains a variety of vegetables such as carrots, onions, and potatoes. These vegetables add sweetness and depth to the soup. Instead of potatoes, this version features plump large lima beans. A good source of protein and fiber – large lima beans have a creamy texture, and a slightly sweet, buttery flavor.

Smoked sausage or kielbasa are often added to sauerkraut soup too, but this one is intentionally meatless. It’s a great comfort food, and many variations of the recipe exist, allowing for personal preferences and regional differences.

Dill is popular in Polish cuisine – bright and grassy, herbaceous and aromatic, fresh dill enhances the overall sensory experience of soup. And here, a generous dollop of sour cream balances out the sauerkraut. Homemade artisan bread with butter is the perfect accompaniment for dunking in the savory sour broth.

Lima Bean and Sauerkraut Soup

Lima Bean and Sauerkraut Soup Recipe

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Charred Octopus Appetizer

Tender Charred Octopus

🐙 🐙 Tender Charred Octopus 🐙 🐙
with
Royal Corona Beans, Charred Tomato, Jalapeño, and Lemon
Fried Capers, Fresh Oregano, Olive Oil

What better way to celebrate our great spring weather than with a charred smoky octopus appetizer? Truth be told, we actually cook outside on the Blaze Grill all year long here in Las Vegas, but it is especially nice in April when it’s not too hot and not too cold.

Here I begin with Cooked Octopus Tentacles (Pulpo Cocido). Among other places, this product can be found in the refrigerated seafood section at Costco. The octopus is from the Eastern Central Atlantic Ocean, a product of Spain. It has already been cleaned and tentacles have been separated from the head. Preparation is as easy as opening the package.

The tender pre-cooked octopus is marinated in olive oil and dried oregano, then grilled until it is hot, smoky, and charred. It is plated with enormous creamy royal corona beans; charred tomatoes, jalapeños, and lemons; and fried capers. It is so tasty, colorful, and impressive that your guests will definitely think “restaurant quality.” Crusty bread makes a great accompaniment, along with a local IPA or a nice Sauvignon Blanc.

Tender Charred Octopus

Charred Octopus Appetizer Recipe

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Hatch Chile Stew, Chicken, Heirloom Beans

Hatch Chile, Chicken, Heirloom Bean Stew

⭐️⭐️ Hatch Chile Stew ⭐️⭐️
With Chicken and Heirloom Beans
Tortilla Strips, Sour Cream, Avocado, Radish, Cilantro

Hatch Chile Aficionados, you’re gonna love this stew! It is chock-full of a whole pound of fire-roasted chopped Hatch chiles. But don’t worry, I used the mild ones so it is not too spicy, just bursting with New Mexico green chile goodness. There is also red Hatch chile powder in the recipe for another layer of chile flavor and so you can adjust the spice-level to your liking. 🔥

Chicken and heirloom beans make it a hearty meal while all the garnishes give it pizzazz. Home-fried tortilla strips are dusted with Hatch chile powder and give the stew a spicy Southwest crunch. Sour cream, avocado, radish, and cilantro bring creamy, peppery, and herby notes. Unlike some stews where chicken and/or beans take center stage and chiles play a supporting role, here, the chiles are the star. ⭐️

Hatch Chiles are chile pepper varieties commercially cultivated in the Hatch Valley of Southern New Mexico. It is said that the soil and climate of the area contribute to the especially pleasing flavor of the chiles. (from Fresh Chile Co. here) 🌶

Hatch Chile, Chicken, Heirloom Bean Stew

Hatch Chile Stew with Chicken, Heirloom Beans Recipe

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Lamb Shanks with Cassoulet Beans

Lamb Shanks and Cassoulet Beans

Slow-Braised Lamb Shanks
Smoky Cassoulet Beans
With Kalamata Olives and Cherry Tomatoes
Gremolata Condiment

This is the second of two quick, slow-braised lamb shank dinners. QUICK and SLOW? Yes, as the lamb shanks are already slow-braised, from the refrigerated section at Costco. Are they as good as home-cooked braised shanks that take 2 1/2 hours? Of course not, but for a fast impressive meal, they rock. And the beautiful beans here are cooked one day ahead so assembling the entire dish takes less than 30 minutes.

The beans from Rancho Gordo are grown in California from classic French Tarbais seed stock. This white runner bean was developed over generations by French farmers to be the foundation for a traditional cassoulet. The combination of beans, olives, and tomatoes simmered with smoked paprika and red wine paired with lamb is heavenly.

Gremolata – a mix of chopped fresh parsley/lemon zest/garlic – adds an invigorating freshness and brightness to most braised meats. It builds another interesting layer onto this outstanding dish.

Lamb Shanks and Cassoulet Beans