Two-Bean Pozole with Cumin Crème Fraîche

Name: Two-Bean Pozole with Cumin Crème Fraîche
Yield: serves 8 as a main course
Ingredients: 2 red bell peppers; 2 poblano chiles; 6 cups vegetable stock; 3 tablespoons olive oil; 2 onions, diced; 4 carrots, peeled and diced; 2 stalks celery, diced; Kosher salt and freshly ground pepper; 2 1/2 cups cooked Yellow Indian heirloom beans, drained; 2 1/2 cups cooked Ojo de Cabra heirloom beans, drained; 3 cups cooked white hominy (canned or freshly made white pozole); 2 ancho chiles; 6 cloves roasted garlic (page 192); 1 (14 1/2-ounce) can crushed tomatoes, preferably fire-roasted; 3 tablespoons fresh thyme leaves; 1 tablespoon chopped fresh sage; 2 tablespoons chopped fresh oregano, or 2 teaspoons dried Mexican oregano; 1 cup dry sherry; Fresh cilantro leaves, for garnish; Cumin Crème Fraîche (recipe follows); 8 ounces crème fraîche; 1 tablespoon cumin seeds, toasted and ground; Grated zest and juice of 1 lime; Kosher salt; (makes 1 cup)

January 24, 2012

I love the Southwest of the United States and the foods of that region. This recipe features three ingredients borrowed from its Native American culture: corn, beans, and peppers. Here, the stew is made with vegetable stock, but you can also use chicken stock. Wood-roasted pork shoulder or chicken can be shredded and added to the dish for an even heartier meal. The heirloom beans come from my friend Steve Sando’s company, Rancho Gordo. You can substitute other dried beans, but the flavor will be best if you use Rancho Gordo beans (see Resources). The stew can be made a day ahead and reheated just before serving. Any leftovers are terrific as a filling for tamales or enchiladas.

Recipe notes

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