Posole Vegetarian Recipes

POSOLE (VEGETARIAN)

Posole (Vegetarian) image

This is a hearty main course soup. It's easy to stretch with more broth and/or veggies. It's so simple, quick and flavorful. Even my three-year-old grandson likes it!

Provided by SherryKaraoke

Categories Stew

Time 30m

Yield 6-10 serving(s)

Number Of Ingredients 13

Ingredients

1 cup textured vegetable protein, chunks
3 cups water, boiling
2 onions, chopped
4 fresh garlic cloves, minced
1 tablespoon canola oil or 1 tablespoon olive oil
1 (4 ounce) can diced green chilies
2 (15 ounce) cans white hominy or 2 (15 ounce) cans yellow hominy
4 diced tomatoes (fresh or canned)
vegetarian chicken broth (I use Frontier brand powdered broth)
1 tablespoon chili powder (I use Frontier brand Fiesta Blend)
3 -5 stalks fresh cilantro, chopped
6 cups water (additional)
lime juice

Steps:

Add several tablespoons of powdered broth (to your taste) to boiling water.
Stir until dissolved.
Add Textured vegetable protein chunks.
Cover and remove from heat.
Let the chunks absorb the liquid while you prepare the rest of the soup.
In a large soup pot, saute onion until soft.
Add garlic and continue sauteing until fragrance is released.
Add chili powder to sauteed vegetables and mix well.
Add 6 cups of water and bring to a boil.
Stir in chilies, hominy and tomatoes.
Add Textured vegetable protein chunks and additional broth powder to taste.
Simmer for 10-20 minutes to blend flavors.
Add fresh cilantro to bowl (Some folks don't care for the taste).
Add a squirt of lime juice to taste.
Serve with corn chips or tortilla chips.

Nutrition Facts : Calories 149.2, Fat 3.9, SaturatedFat 0.4, Sodium 542.8, Carbohydrate 26.3, Fiber 4.8, Sugar 4.9, Protein 2.9

VEGETARIAN RED POZOLE WITH RED BEANS

Vegetarian Red Pozole with Red Beans image

Provided by Shelley Wiseman

Categories Soup/Stew Bean Vegetarian Dinner Corn Legume Zucchini Healthy Vegan Hominy/Cornmeal/Masa Simmer Chile Pepper Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 quarts, serving 8

Number Of Ingredients 18

Ingredients

4 large dried ancho chiles (2 ounces), wiped clean and stemmed
2 cups chopped onion
1/4 cup olive oil
3 large garlic cloves, chopped
1 tablespoon cider vinegar
2 teaspoons ground cumin
1 teaspoon dried oregano, preferably Mexican
Salt
1 teaspoon sugar
1/8 teaspoon ground cloves
6 cups water, divided
1 (29-ounce) can white hominy (also labeled pozole and mote blanco), rinsed and drained
2 (15- to 16-ounce) cans kidney beans, rinsed and drained
2 pounds zucchini, cut into 1/2-inch pieces
2 cups fresh corn kernels or 1 (10-ounce) package frozen corn kernels
Freshly ground black pepper
Accompaniments:
Shredded lettuce, julienned radishes, chopped onion, additional dried oregano (preferably Mexican), and lime wedges for squeezing, each in separate small bowls

Steps:

Slit chiles open and remove seeds and veins. Heat a flat griddle or dry heavy skillet (not nonstick) over medium heat until hot, then toast the chiles, opened flat, 2 at a time, by pressing down and turning on either side with tongs, until fragrant and insides change color, about 1 minute.
Put chiles in a bowl with cold water to cover and let soak until soft, about 20 minutes.
While chiles are soaking, cook onion in oil in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until golden, 15 to 20 minutes.
Transfer chiles with tongs to a blender (discard soaking water) and add garlic, cider vinegar, cumin, oregano, 1/2 teaspoon salt, sugar, cloves, and 1 cup water. Blend until smooth, about 1 minute.
Add chile purée to pot and cook, stirring, 5 minutes.
Add remaining 5 cups water, hominy, beans, zucchini, corn, and 1/2 teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until zucchini is tender, about 20 minutes. Season to taste with salt and pepper.
To serve the stew, surround it with small bowls of the accompaniments and let the guests garnish their servings as they wish.

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