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