Vegan Pozole
Total Time
55 minutes
Prep Time
30 minutes
Cook Time
25 minutes
Rating
4.4 out of 5 stars
(9)
Ingredients
9 servings
- 2-4 dry guaillo chilies
- 1 onion, chopped small
- 1 poblano chili, chopped small
- 4 garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- 1/4 teaspoon chipotle powder,or ancho or smoked paprika
- 1/2 teaspoon epazote or 2 bay leaves
- 6 cups (48 ounces) vegetable broth, divided
- 1 1/2 teaspoons salt
- 2 tablespoons tomato paste
- 1/3 cup cilantro stems
- 2 cups colored bell peppers, chopped
- 2 1/2 cups (30 ounces) hominy
- 3 1/2 cups (2 15-ounce cans) black beans
- fresh cilantro
- fresh lime
- avocado
- tortilla crisps or corn chips
- radishes
- shredded cabbage
- jalapeño
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Preparation
Step 1
Remove the seeds from the guaillo chilies and tear into chunks. Dry fry in a skillet until they just start to turn darker and smell fragrant about 2 minutes. Set aside.
Step 2
Sauté the onions and poblano for about 5 minutes with oil. Add minced garlic, chili powder, cumin, oregano, chipotle powder and epazote (or bay leaves) sauté about 1 minute until fragrant. Add 4 cups of the vegetable broth and salt. Bring to a simmer.
Step 3
Add the remaining 2 cups of broth to a blender, add the guaillo chilies, tomato paste and cilantro stems and blend until smooth and add into the soup pot.
Step 4
Add hominy and black beans, simmer 10 minutes. Add in bell peppers cook just another few minutes until peppers are just tender.
Step 5
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