Now that summer’s over, beat the chill with a nice hot stew. We asked Kira Volz, executive chef at our favorite garden restaurant, Creek 28, for her posole recipe. The Mexican stew is best enjoyed in front of a faux fireplace with the AC pumping.
Serves eight (and reheats well)
1 c. baby lima beans
4 bay leaves
1 tbsp. extra-virgin olive oil
3 arbol chilies
1 yellow onion, diced
½ c. sherry
2 garlic cloves, minced
2 tsp. ground cumin
2 carrots, diced
2 ears of corn, kernels cut off
1 dried guajillo chili
1 qt. water
4 c. hominy
1 tbsp. fresh-chopped oregano
1. Boil lima beans with two bay leaves until tender. Set aside.
2. In pot, saute oil, arbol chilies, onion, salt, and pepper until golden and fragrant.
3. Deglaze pot with half of sherry. Add garlic, cumin, and carrots.
4. Saute two to five minutes. Deglaze again with remaining sherry.
5. Turn off heat. Add corncobs (reserve kernels until the end), guajillo chili, remaining bay leaves, and water.
6. Add two cups hominy to pot. Puree the other two cups in a blender and then add to pot.
7. Simmer for an hour on medium low.
8. Add kernels and lima beans and remove the guajillo chili.
9. Turn off heat. Add oregano and adjust seasonings.
10. Serve with sour cream or yogurt. Garnish with cilantro.
Can’t take the heat? Go to Kira’s kitchen. Creek 28, in the Indian Creek Hotel, 2727 Indian Creek Drive, Miami Beach (305-672-7825).