i’m waking up and it’s dark in the morning, but once the sun gradually ascends there is only gold in my eyes. amber rays juxtaposed against the grey atmospheric autumn clouds. canary and citrine tree leaves holding tightly against the eager winds. autumn is a warming coat and an inviting corridor of mustard and maize, tempting the worst of winter to go ahead and plan. go ahead and plan, and while we’re here in this golden moment, we will smile dizzy with honey on our lips and cinnamon in our hearts. autumn is everlasting inebriation.
we were granted quite the native summer this year, warm temperatures extending far past their anticipated demise dates. the entirety of october was spent absorbing the sun in every dimension, an angle shared by human and plant alike. the tomatoes, merrily entranced by the weather, decided on eternity. and if i couldn’t pay homage to this effort and vigor, what dare i celebrate? it is all too easy to swoon amongst the enchanting gourds and squash, apples and spices defined by the autumn months – but there is a unique and realistic angle provided by growing a garden, in which produce is growing until it isn’t growing. a reality i embrace with all fibers of my being, and one that allows us to appreciate and consume what we have, when we have it.
to embrace this serendipitous tomato crop i put together a golden posole – something so defining of the moment, and a perfect capture of the season. there was much elation and gratitude surrounding this soup, as though in its reflection was a painted portrait of the landscape outside. a tremendous opportunity to open our palms to the will of nature. i was also able to include a yellow sweet pepper and a serrano from the garden, perfect accompaniments in flavor and form.
the outcome was a richly flavorful and hearty soup – a welcome to the expanded growing season, and a fine suitor for the chilly autumn mistress. hominy imparts such a soulful flavor that immersion of spirit into soup is all on one’s mind. if you find yourself eyeballing a final crop of tomatoes, i urge you with the lightest heart to make a pot of this. and even if you don’t – you still have my light heart, and my word that this is where the autumn is right this very second.
- 2 tbl olive oil
- 1 large yellow onion, diced
- 1 serrano pepper, seeded and minced
- 1 golden bell pepper, diced
- 4 garlic cloves, chopped
- 1 lb yellow sungold cherry tomatoes
- 1 tbl mexican oregano
- 2 tsp cumin
- zest of 1 orange
- 4 cups low sodium vegetable stock
- 2 cups cooked white beans / 1 can white beans rinsed and drained
- 1 lb of frozen hominy
- juice of 1 orange
- in a heavy bottomed pot or dutch oven heat olive oil over medium high heat. add onion and both peppers and cook until pepper softened and onion translucent - 5-10 minutes. add garlic and heat until fragrant.
- squeeze the sun gold tomatoes over the dutch oven, releasing their juices, and drop the remaining crushed fruit into the pot.
- stir into the soup: the oregano, cumin, orange zest and stir to incorporate. bring tomato mixture up to a soft boil and then add vegetable stock, beans, and hominy. bring soup back to a boil, and then reduce to simmer. cover and simmer for 1 1 / 2 hours.
- after time is up and once hominy is cooked through, stir orange juice into soup and serve.
- toppings you may include for serving: scallion, cilantro, tortilla strips, radish + radish greens, avocado, toasted cumin seed.
So beautifully captured Danielle, as ever your writing is a joy to experience and really opens up my heart and appreciation of nature and connection with the earth. And such lovely photos, the leaves truly are like gold. We’re richer than money could ever make us.The recipe looks just delicious x
Susannah your words are so beautiful and I internalize them lovingly – “we’re richer than money could ever make us”. As golden as the leaves outside are – thank you for visiting. ♥
Beautiful writing! Your words are like poetry. I love how every ingredient in this posole is golden or green, like the leaves outside. And I love that you added tortilla chips to the top. That crunch with this soup sounds fantastic! Lovely as always, chica!
xx Sydney
Sydney thank you for such sweet compliments! The tortillas are definitely a swell idea and with them the soup is well rounded as far as textures are concerned. Happy coming weekend to you! xoxo
Absolutely stunning. I’ve always wanted to try making soup with hominy mixed in. i bet the texture is just perfect.
Dani thank you so much! Hominy has one of the greatest flavors, rustic and mexican and corn and delicious. I hope you are able to try it soon! ♥
This is such a dreamy posole. And hearty as you mentioned. Yet simple to prepare but still with a delicious amount of flavor. Keep these recipes coming chica, I won’t have to think up dinner for myself anymore if you do 😉
Thank you Meg, it’s a pleasure to have your lovely voice here. I like the idea of feeding you dinner! This posole does the trick twenty times over, I love it! Happy weekend to you. ♥
this is gorgeous! I love your writing and beautiful photography
can’t wait to try the recipe!
thank you dearly maya, your words mean so much to me! hope you do get to try the posole, there’s no mistaking it’s ability to spark conversation and unite hungry bellies, happy weekend! xo
What a beautiful dish!! And what beautiful writing. Very inspiring blog!
Thank you Erin, and for visiting – it’s a true pleasure to be able to connect with others.