Vegetarian Pozole Recipes

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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

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.

VEGETARIAN POSOLE



VEGETARIAN POSOLE image

Categories     Soup/Stew     Vegetable     Christmas     Vegetarian

Yield Makes 6 servings.

Number Of Ingredients 15

5 cups white hominy, thawed if frozen, or well-rinsed if canned
14 cups good vegetable stock, preferably homemade
1-2 cups Hatch green chile
2-3 Tbsp New Mexico red chile powder
3-4 dried New Mexico red chile pods, shredded
1 onion, chopped
4 garlic cloves, minced
1 bunch cilantro, chopped
2 medium tomatoes, whole
3 chipotle peppers in adobo sauce, chopped
1 Tbsp miso
1 tsp Mexican oregano
salt
grated Co-Jack cheese
whole-wheat tortillas

Steps:

  • Put all the ingredients except the cheese and tortillas into a big pot and simmer for 1 1/2 hours, or until flavors are melded. Top each bowl with grated cheese and use tortillas to scoop it up.

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

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

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