Celebrate your Cinco de Mayo (or seis de Mayo) with a warm hearty bowl of this Vegan Veggie Pozole. Whether you’re preparing a festive dinner or preparing for a post-festivities morning, this warm bowl of goodness is sure to meet all your nutrient and celebratory needs. (Pozole is a fantastic hangover cure and delicious for breakfast).
Author: Jazzmin Hardaway, Dietetic Student
Recipe type: Entree
Cuisine: Latin
Serves: 10
Ingredients
Broth
5 dried guajillo chiles*
5 dried New Mexico chiles*
3 dried ancho chiles*
7 dried arbol chiles (spicy, add more for extra anti-inflammatory benefits)*
6 cups water
1 medium tomato
1 Tbsp olive oil
1 cup white onion, chopped
5 garlic cloves, chopped
Two 30-ounce cans of hominy
Two 32-ounce cartons low sodium vegetable stock
2 medium carrots, diced
2 medium zucchinis, sliced
1 ½ Tbsp smoked sea salt (I used alderwood)*
1 tsp cumin
2 tsp smoked paprika
2 bay leaves
Toppings (optional)
Cabbage, sliced
Radish, sliced
Onions, diced
Limes, quartered
Cilantro
Jalapeno, diced and seeds removed for less heat
Avocado, sliced or chopped
*If you cannot find all the chiles at the store, use what you can find, Guajillo being the most crucial.
*If you cannot find smoked sea salt at the store, regular sea salt will suffice. Smoked is preferred because it makes up for the absent meat flavor.
Instructions
Rinse the chiles and tomato and place in a large pot with 4 cups of water. Bring to a boil then simmer in the covered pot for 20 minutes.
Remove chile stems and tomato peel and add to blender along with the remaining water from the pot. Blend on high for 1 minute or until smooth.
Strain the contents with a mesh metal strainer then return to blender and set to the side.
In the large pot, warm the olive oil. Add the onions and garlic and sauté until translucent and golden.
Next, add the onions, garlic, and ¼ cup hominy to the blender with the strained chile base. Blend on high for 1 minute or until smooth.
Return the mixture to large pot and add the remaining hominy, carrots, vegetable stock, water, smoked sea salt, cumin, smoked paprika, and bay leaves.
Bring to a boil. Cover and simmer for 35 minutes.
Add the zucchini and cook for another 5-10 minutes, until desired tenderness of veggies.
Enjoy right away or save for the next day.* Top with all or some of the recommended toppings listed.
*Flavors are better established when served the next day.
Nutrition Information
Serving size: 16 ounces (toppings not included in analysis) Calories: 216.3 Fat: 4.3 Saturated fat: 0.8 Carbohydrates: 38.6 Sugar: 7.3 Fiber: 7.3 Protein: 8.4 Cholesterol: 0.0
Recipe by Sarah Koszyk at https://sarahkoszyk.com/vegan-veggie-pozole/