This recipe definitely fits with my desire to eat a Meatless Main one day a week and to save money while doing it. However, it does get a big FAIL for trying to eat local. You see, all the ingredients I purchased at a local Hispanic grocery store, where most of the ingredients are imported from Mexico. I was lured in by the .39/lb tomatillos. I just haven’t seen that price anywhere else in town. Plus, if you are buying tomatillos – you are probably making something that requires other ethnic ingredients. And the best/cheapest place to buy ethnic ingredients? The ethnic grocers. I paid under $5 for all the ingredients for this meatless Posole!
The crazy part of ethnic grocers? You can find them practically anywhere you live. I found when we lived in Witchita Falls TX, there was a huge Vietnamese population and a great Asian grocers. Whodathunk? So if you’re trying to save on your grocery bills, try taking a look in your community for an ethnic grocers. I think you’ll find great prices.
1 t Olive oil
1 yellow onion, diced
2 garlic cloves
1 1/2 t cumin
1 t kosher salt
2 C hominy (about a 26 oz can if you don’t make your own)
1 lb tomatillos, chopped
1 head napa cabbage, chopped
4 C chicken broth
2 bay leaves
In a large pot, heat the oil over medium heat. Add the onions and garlic and cook about 5 minutes, or until the onion is soft. Add the cumin and salt and cook another 30 seconds. Add the hominy, jalapeno and tomatillos and cook while stirring for another minute. Add the cabbage, stock and bay leaves and bring to a boil. Cover, reduce heat to simmer, and cook another 20 minutes. Remove the bay leaves. Serve the soup in bowls and offer any/all of the following garnishes: thinly sliced radishes, thinly sliced green onions, chopped jalapeno, chopped cilantro, guacamole, and/or sour cream.
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