Vegetarian Pozole
This vegetarian pozole is a soul-warming Mexican stew built on roasted poblano and ancho chiles, hominy, and black beans that simmer together into something deeply savory and comforting. Fresh lime juice and salsa verde brighten the broth, making it the kind of dish that tastes like it's been cooking all day but comes together in under 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 large poblano pepper cored and diced
- 4 cloves garlic minced
- 2 teaspoons each: ancho chili powder chili powder, ground cumin
- 4 cups vegetable broth
- 2 (15-ounce) cans black pinto or white beans, rinsed and drained (I used one can pinto and one can Great Northern beans)
- 1 (30-ounce) can hominy rinsed and drained
- ¾ cup (6 ounces) salsa verde
- 1 teaspoon dried oregano
- 2 tablespoons freshly-squeezed lime juice
- fine sea salt and freshly-ground black pepper
- toppings: chopped cilantro crumbled tortilla chips, shredded cabbage, sliced avocado, sliced radishes and/or sour cream
Instructions
- Sauté the veggies. Heat the oil in a large stockpot over medium-high heat. Add the onion and poblano and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic, ancho chili powder, chili powder, cumin and sauté for 2 minutes, stirring frequently.
- Simmer. Add the vegetable broth, beans, hominy, salsa verde, oregano and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover, and simmer for 10 minutes.
- Finish. Stir in the lime juice until combined. Taste and season with salt and pepper, or any additional spices that you might like, to taste.
- Serve. Serve immediately, garnished with all of your favorite toppings, and enjoy!
Vegetarian Pozole - https://axis-sanctum.live/vegetarian-pozole/%3C/em%3E%3C/p%3E%3C/div%3E%3Cdiv class="wprm-qr-code-container">