Vegan Pozole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 or 2 (or more) dried chilis de Arbol, ancho, or guajillo chilis to suit your preference1 tablespoons oil1 small onion, diced3 cloves garlic, minced3 cups mild vegetable broth1/4 15 oz. can diced tomatoes – those “fire roasted” ones would be good if you have them1/2 tablespoon dried oregano1/2 15 oz. can pinto beans, drained and rinsed1 15 oz. cans hominy, drained and rinsedsaltjuice of 1 lime
1. Soak the chilis in a bit of boiling water for 20 minutes or so, then puree in a mini food processor.
2. In a large soup pot, saute the onion and garlic in the oil for 2 minutes over medium heat.
3. Add the tomatoes, 2 teaspoons of salt, the oregano, and 6 cups of vegetable broth or water and bring to a simmer.
4. Add the pinto beans and hominy and bring back to a simmer. Allow to simmer for ten minutes.
5. Add the pureed chilis, lime juice, stir, then add salt and more lime juice or more of the tomatoes as needed to produce a piquant broth. You might like to add the chilis a little at a time and taste to make sure you aren’t exceeding your heat preference. You can always serve the remainder of the chili sauce on the side.
Serve with a good selection of garnishes.
Serving Size: 3 big servings, 4 smaller
Number of Servings: 3
Recipe submitted by SparkPeople user MANDAHOP.
2. In a large soup pot, saute the onion and garlic in the oil for 2 minutes over medium heat.
3. Add the tomatoes, 2 teaspoons of salt, the oregano, and 6 cups of vegetable broth or water and bring to a simmer.
4. Add the pinto beans and hominy and bring back to a simmer. Allow to simmer for ten minutes.
5. Add the pureed chilis, lime juice, stir, then add salt and more lime juice or more of the tomatoes as needed to produce a piquant broth. You might like to add the chilis a little at a time and taste to make sure you aren’t exceeding your heat preference. You can always serve the remainder of the chili sauce on the side.
Serve with a good selection of garnishes.
Serving Size: 3 big servings, 4 smaller
Number of Servings: 3
Recipe submitted by SparkPeople user MANDAHOP.
Nutritional Info Amount Per Serving
- Calories: 231.0
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,376.2 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 8.8 g
- Protein: 7.0 g
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