Vegan Pozole
Ingredients
The soup
-
2–4
pieces
dry guajillo chilies
-
1
piece
onion, chopped small
-
1
piece
poblano chili, chopped small
-
4
cloves
garlic, minced
-
2
teaspoons
chili powder
-
2
teaspoons
ground cumin
-
2
teaspoons
oregano
-
¼
teaspoon
chipotle powder
-
½
teaspoon
epazote or 2 bay leaves
-
6
cups
vegetable broth, divided
-
1½
teaspoons
salt
-
2
tablespoons
tomato paste
-
⅓
cup
cilantro stems
-
2
cups
colored bell peppers, chopped
-
2½
cups
hominy
-
3½
cups
black beans
Toppings
-
to taste
fresh cilantro
-
to taste
fresh lime
-
to taste
avocado
-
to taste
tortilla crisps or corn chips
-
to taste
radishes
-
to taste
shredded cabbage
-
to taste
jalapeño
Instructions
- Remove seeds from guajillo chilies, tear into chunks, and dry fry in a skillet for about 2 minutes until fragrant.
- Sauté onions and poblano in oil for about 5 minutes, then add garlic, chili powder, cumin, oregano, chipotle powder, and epazote, cooking for 1 minute.
- Add 4 cups of vegetable broth and salt, bringing to a simmer.
- Blend the remaining 2 cups of broth with guajillo chilies, tomato paste, and cilantro stems until smooth, then add to the soup pot.
- Add hominy and black beans, simmer for 10 minutes, then stir in bell peppers and cook until tender.
- Serve with desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
302
Total fat
2.3g
Total carbohydrates
60.9g
Total protein
13.9g
Sodium
787.2mg
Cholesterol
0mg
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