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Vegetarian Pozole

This is a flavorful and nutritious vegetarian version of the Mexican Classic.The dried chilies add a great depth of flavor but aren't absolutely necessary. Make this soup a day before so the flavors blend together and intensify as the soup sits in the fridge overnight. Simply reheat the soup when ready to serve and have fun individualizing the garnishes.

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Difficulty
Moderate
Cook Time
21-30 Minutes
Cuisine
Mexican
Prep Time
11-20 Minutes
Servings
4

Ingredients

  • 3 pepper New Mexico Chili Pepper, dried , (optional)
  • 3 pepper Pasilla chili pepper, dried , (optional)
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 large Yellow Onion , diced small
  • 1 large Sweet Red Pepper , diced small
  • 1 pepper, large Yellow Pepper , diced small
  • 1 1/2 cup, sliced Yellow Squash , diced small
  • 1 1/2 cup, chopped Zucchini Squash , diced small
  • 2 cup Yellow Corn, raw , fresh or frozen
  • 1 tbsp Cumin, ground
  • 1 tbsp Chili Powder
  • 1 tbsp Smoked Paprika
  • 2 tsp, leaves Oregano, dried , (Mexican or Italian)
  • 1/2 tsp, ground Fresh Black Pepper
  • 6 cup Low Sodium Vegetable Broth
  • 3 1/2 cup Hominy, canned, white , one 25 oz can (drained)
  • 2 cup, shredded Green Cabbage
  • 1/2 cup slices Radishes
  • 1/2 cup Red Onion , diced small
  • 1 Each Lime , wedge
  • 1/4 cup Cilantro

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Nutrition Facts (per serving)

  • Calories 381 kcal
  • Total Fat 12.18 g
  • Saturated Fat 1.610 g
  • Trans Fat 0.010 g
  • Sodium 593 mg
  • Total Carbohydrates 64.38 g
  • Dietary Fiber 15.6 g
  • Sugars 19.24 g
  • Protein 9.80 g
  • Cholestero l0 mg
  • Vitamin A 6995 IU
  • Vitamin C 182.5 mg
  • Calcium 120 mg
  • Iron 4.45 mg

Directions

  1. If using the dried chilies, place them in a pan over medium heat and toast them until there is a little color on them and they are very fragrant, about 5 minutes.
  2. Place them in a bowl of hot water, cover, allow to sit for about 20 minutes, until they are very soft.
  3. Open up the chilies - remove the stem and seeds. Place the chilies in a blender with about half a cup of the water that you soaked chilies in and process on high until smooth, set aside.
  4. While the chiles are soaking in the hot water, in a medium sized soup pot, over low heat add the olive oil and the onions. Cover a pot and allow to cook for about 15 minutes stirring occasionally until the onions are soft and translucent.
  5. Add in the chopped red and yellow peppers, zucchini, summer squash, and corn. Cook this for about two minutes then add all the dry spices. adding the vegetable broth If using the dried chili puree add this in as well.
  6. Add in the hominy. Bring the soup up to a simmer and cook for about 10 minutes.
  7. Allow the soup to cool on the stove top then refrigerate overnight. Reheat the soup and serve with the cabbage, radish, red onion, cilantro, lime garnishes.

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