Delicious & Easy
Naturally Vegan: One Pot Winter Pozole
Pozole is a warm, hearty soup made with hominy, typically eaten during the holidays and in the winter months in Mexican culture. Hominy is dried corn that has been soaked in a lime bath. It’s puffy and chewy and has a very distinct flavor. And it's naturally vegan.
Ingredients for
Naturally Vegan: One Pot Winter Pozole
3 chile de árbol peppers (find them in the hispanic section of most grocery stores)
1 yellow onion, chopped into large chunks
1 large tomato (or 2 small tomatoes), quartered
3 cloves garlic
2 tablespoons oregano
3 tablespoons bouillon paste (I used Better Than Bouillon No Chicken Base)
1 teaspoon salt (or to taste)
7 cups hominy, drained and rinsed (or 3 15-ounce cans)
For Serving: Oregano, limes, shredded cabbage, sliced radishes, cilantro, sliced jalapenos, sliced avocado, corn tostadas
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Instructions for
Naturally Vegan: One Pot Winter Pozole
Rinse 3 dried peppers (you can include more peppers if you would like it spicier, but just a warning, these little peppers are VERY spicy). Remove stems and seeds and soak in hot water for about 20 minutes.
In a large pot bring 8 cups of water to a boil. Add onion and tomato to boiling water and cook for six minutes.
Remove onion and tomato from the pot, reserving the boiling liquid. Add onion, tomato, soaked peppers,, garlic cloves, oregano, and 3 cups of the boiling liquid to a blender or food processor; blend until very smooth. Add more water as needed to reach smooth consistency.
Pour the blended mixture back into the pot of water and add bouillon paste. Bring to a boil and then reduce to a simmer. Cook until the bouillon paste is fully dissolved. Add the rinsed hominy to the pot and cook over medium heat for about 25 minutes.
Taste the broth and add 1 tsp of salt if needed, and adjust seasonings. Feel free to add black pepper for additional heat.
To serve, add a generous squeeze of lime juice, a sprinkle of dried oregano, a handful of shredded cabbage, chopped cilantro, jalapeño slices, avocados slices, and a side of corn tostadas.
SERVES 6–8
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