Vegan Pozole
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Vegan Pozole calories by ingredient
Number of Servings: 3
Ingredients
-
1 or 2 (or more) dried chilis de Arbol, ancho, or guajillo chilis to suit your preference
1 tablespoons oil
1 small onion, diced
3 cloves garlic, minced
3 cups mild vegetable broth
1/4 15 oz. can diced tomatoes – those “fire roasted” ones would be good if you have them
1/2 tablespoon dried oregano
1/2 15 oz. can pinto beans, drained and rinsed
1 15 oz. cans hominy, drained and rinsed
salt
juice of 1 lime
Directions
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.