Two-Bean Pozole with Cumin Crème Fraîche
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 information
Yield
serves 8 as a main course
Ingredients
Cumin Crème Fraîche
Preparation
Step 1
Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
Step 2
When there are some hot embers in the fire, place the bell peppers and poblano chiles on the floor of the oven or grate of the cooker near the embers. Rotate them frequently as the skins blister and char. Cook until the skins are fully charred, 5 to 7 minutes for the poblanos and 10 minutes for the peppers.
Step 3
Place the poblanos and peppers in a bowl, cover with plastic wrap, and let sweat for 10 minutes. Remove the skins from the poblanos and peppers, then slice open and remove the stems and seeds.
Step 4
Bring the vegetable stock to a simmer in a pot on the stove top or in the oven or cooker.
Step 5
Heat the olive oil in a 6-quart Dutch oven over high heat until just smoking. Add the onions, carrots, and celery and sauté until the onions are translucent, about 3 minutes. Add the bell peppers, poblanos, and salt and pepper to taste and sauté for 1 minute. Add the drained beans and hominy to the pot. Pour in 4 cups of the stock. Cover and transfer to the oven.
Step 6
Heat a small cast-iron skillet over high heat on the stovetop or in the oven or cooker. Place the ancho chiles in the hot, dry pan and toast on both sides until fragrant and their color has darkened slightly, about 5 minutes. Remove from the pan and let cool, then slice open and remove the stems and seeds.
Step 7
In a small bowl, squeeze the roasted garlic cloves out of their skins and mash with a fork to form a paste. Set aside.
Step 8
After 30 minutes, stir the tomatoes, ancho chiles, roasted garlic, thyme, sage, and oregano into the pot with the beans. Add the sherry and more stock if needed to keep the beans covered. Cover and continue cooking for 40 minutes, checking the liquid level after 20 minutes and adding stock as needed. Uncover, add stock if needed, and cook for 15 minutes. Taste and adjust the seasoning. Remove from the oven and let stand for 10 minutes before serving.
Step 9
Serve in bowls topped with cilantro and Cumin Crème Fraîche.
Cumin Crème Fraîche
Step 10
Combine the crème fraîche, cumin, zest, and juice in a bowl and stir to blend. Add salt to taste.
