Vegetarian Pozole at home
- Prep 15 minutes
- Cook 17 minutes
- Total 32 minutes
Vegetarian Pozole at home is a soup recipe on Avoteb. Plan on 32 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 large poblano pepper, cored and diced
- 4 cloves garlic, minced
- 2 teaspoons each: ancho chili powder, chili powder, ground cumin
- 4 cups vegetable broth
- 2 (15-ounce) cans black, pinto or white beans, rinsed and drained (I used one can pinto and one can Great Northern beans)
- 1 (30-ounce) can hominy, rinsed and drained
- ¾ cup (6 ounces) salsa verde
- 1 teaspoon dried oregano
- 2 tablespoons freshly-squeezed lime juice
- fine sea salt and freshly-ground black pepper
- toppings: chopped cilantro, crumbled tortilla chips, shredded cabbage, sliced avocado, sliced radishes and/or sour cream
Method
Sauté the veggies. Warm the oil in a large stockpot over medium-a hot burner. Tip in the onion and poblano and sauté for 5 minutes, stirring occasionally, until softened. Tip in the garlic, ancho chili powder, chili powder, cumin and sauté for 2 minutes, stirring frequently.
Let it bubble gently. Tip in the vegetable broth, beans, hominy, salsa verde, oregano and stir to combine. Continue cooking until the mixture reaches a let it bubble gently. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low let it bubble gently), cover, and let it bubble gently for 10 minutes.
Finish. Stir in the lime juice until combined. Taste and season with salt and pepper, or any additional spices that you might like, to taste.
Plate Plate while it is hot, garnished with all of your favorite toppings, and enjoy!
