Vegan Veggie Pozole
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).
- 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
- 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.
- 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.
For more tasty Latin recipes, check out Favorite Foods for the Cinco De Mayo Festivities.
Recipe and Photos by Jazzmin Hardaway, dietetic student
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