Right in time for our first big snow of the season, we're sharing a recipe from our test kitchen for Vegetarian Pozole. Hailing from the Guerrero region of Mexico, this regional dish is usually made with hominy and pork, but we've modified it for vegetarians. Canned hominy, made from dried maize kernels, can generally be found at latin speciality stores, but if you can find the dry version, it will give your recipe a more authentic flavor - just remember to soak overnight. If you prepare this with or for kids, just omit the chilies. !Buen Provecho!
Want to know more about hominy and how it's used? Check out this article.
Yields: 8-10 servings
- 4 teaspoons vegetable oil
- 2 cups chopped onions
- 2 garlic cloves, minced or pressed
- salt to taste
- 28 ounce can tomatoes with juice
- 3-4 cups delicata squash or butternut squash, cubed
- 4 cups coarsely chopped red or green bell peppers
- 2, 15 ounce cans hominy (also labeled pozole and mote blanco) rinsed and drained
- 2 teaspoons fresh lime juice
- 2-3 Tablespoons minced chipotles in adobo sauce
- 1 Tablespoon chopped oregano
- Toppings: Grated Monterey Jack cheese, avocado cubes, fresh cilantro and crushed tortilla chips
Warm the vegetable oil in a soup pot.
Add the onions and saute on medium-high heat for 5-7 minutes until golden.
Stir in the garlic and a little salt and saute for 2 more minutes.
Add the tomatoes and squash and simmer for about 10 minutes.
Add the bell peppers, cover, and cook for 10-15 minutes, until the squash is tender. Stir in the hominy, lime juice, chipotles in adobo sauce, a little more salt, and the oregano. Simmer for 5 minutes.
Serve with your favorite garnishes.