When I bought the Thai green eggplants, I had to make a posole! It just screamed, “Pair me with tomatillos then pour me over some hearty brown rice for a delicious #Meatfree Thai Eggplant Posole Over Rice!” So, I did!
I love me a good farmer’s market. Sadly, the one by work isn’t really a “farmer’s” market so much as it is just an open air food court. There’s kettle corn. LOVE! And there’s the sausage peeps who sell all different types of sausage including duck and lamb. There’s the paella people, curry people, crepe people, ice cream people, pottery people, marshmallow, cupcake, root beer, and empanada people. Yes, there’s one maybe two and sometimes three produce vendors.
I usually bypass all of these people and head to the back of the market for my fave produce vendor.
They have the most unique and different produce of any open air market I’ve been to recently. At any given point, you can find 3 to 4 different types of peppers. This week they had two different types of beets and radishes. There were four different kinds of eggplant, five greens, and rainbow chard. How can you NOT bee line to that place every week?
I bought two types of eggplant that week. They were both small eggplants. One was the Thai green eggplant and the other was just a baby eggplant.
The Thai ones are green and striped. What else is green? Tomatillas. What can you make with tomatillas? POSOLE! Oh yeah. I’m there, baby! Thai Eggplant Posole. And it has hominy. I LOVE hominy. Don’t you? I think I could eat it straight from the can. Actually, I have.
I’ve always had posole on my “to make” list. It’s not really a bucket list. That’s for items like homemade croissant, puff pastry, baguette; things like that. There’s lots on my “to make”. It’s just a list of things I can make and want to make, but just haven’t yet. Do you have a list like that?
I don’t know about you, but I love LOVE anything that’s southwest, Tex-Mex or Latin American. Seriously. The flavors, the textures, the tastes; how can you not love that cuisine? I’m addicted to anything with cumin, chili powder, chiles, and corn of all types. I could eat it every week.
Honestly, how yummy does this look? The colors, the flavors, the textures all come together in a harmony of deliciousness that is this posole. And with the eggplant as the “meat” of the dish, it is very flavorful and hearty. You will not be missing the meat in this #meatfree meal. Trust me.
Yes, of course, you have have a dollop of sour cream on top of this dish. It adds that creamy coolness that offsets the slight spiciness of the broth. You could also bake some corn tortillas as a garnish, too.
Since I know the hubs isn’t a huge fan of soup for dinner, I served our posole over rice to make it more stew like for him for dinner. It made the posole more stew like and well, we don’t why from carbs, especially when it’s deliciously nutty brown rice.
This delicious gem of a recipe can be found over at Take a Bite Out of Boca! Shaina has been so kind as to allow me to contribute to her blog, so please, stop by, have a look around, and be sure to follow Shaina on Bloglovin, Twitter, Facebook, Google +, Instagram, and Pinterest!
- 6 cups fat free vegetable broth
- 1 cup thinly sliced onion
- 1 cup chopped Thai eggplant
- 1 cup chopped tomatillos
- 1 cup chopped zucchini
- 1 cup roasted Hatch chiles, chopped (or 4 ounces chopped green chiles)
- 14 ounces white hominy, drained and rinsed
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons Hatch chili powder
- 8 whole corn tortillas, thinly sliced
- 4 cups hot, cooked rice
- Heat a Dutch oven coated with cooking spray over medium-high heat.
- Add the onion and sauté until tender, about 2 to 3 minutes.
- Add the eggplant, tomatillos, and zucchini.
- Cook 5 to 7 minutes or until the eggplant softens. Add the Hatch chiles and cook until heated, about 1 to 2 minutes.
- Pour the broth over the vegetable mixture and stir in the hominy with the next four ingredients (minced garlic through chili powder).
- Bring to a boil and simmer 15 to 20 minutes.
- Place one cup of rice in each of four bowls and top with 1 1/2 to 2 cups of posole.
- Serve with warm corn tortillas.