I’ve been debating getting on the spiralizing bandwagon for a while now. So this week we finally became spiralizers! Is that even a word? It should be, because this device really does make veggies fun! I had so much fun playing with it that I decided to spiralize the vegetables for this yummy black bean black bean posole.
If you haven’t tried them out, sprializers are really easy to use and a great way to get children interested in veggies! They mainly work on harder vegetables – think summer squashes, carrots, onions, and potatoes. Homamade curly fries anyone. I really like the Brieftons Spiralizer that I received for review – it has five different blades so you can make cute little spirals like you see here, or long spirals for zoodles (both the flat and thin varities).
This posole is even more fun with the spiralized veggies, and great for cold weather! If you don’t have a spiralizer, a small dice will also work.
- 2 Tbs. olive oil
- 4 cloves garlic, minced (4 tsp.)
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 chile in adobe sauce, chopped
- 1 onion, chopped
- 1 zucchini, spiralized
- 1 carrot, spiralized
- 2 15-oz. cans white hominy, rinsed and drained
- 2 15-oz. cans black beans, rinsed and drained
- 1 35-oz. can crushed tomatoes
- tortilla chips
- avocados, diced
- limes, sliced into wedges
- chopped cilantro
- hot sauce
- Heat oil in large stockpot over medium heat. Add onion and sauté 5 to 7 minutes, or until softened.
- Add garlic, cumin, and oregano, and sauté 1 minute.
- Add hominy, black beans, crushed tomatoes, chipolte, and 2 cups water or veggie broth.
- Cover and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.
- Place Garnishes (if using) in bowls; pass around table when ready to serve.