Vegan Pozole
Vegan Pozole! Hearty, protein-rich soup made with hominy, peppers and beans. Vegan and gluten-free.
Ingredients
- 2 dried chiles de arbol
- 2 dried ancho chiles
- 1 tablespoon olive oil
- 2 garlic cloves
- Yellow onion, diced
- Poblano pepper, diced
- 1 tablespoon each: chile powder, ground cumin
- 1 teaspoon dried Mexican oregano, can sub regular oregano
- 1/4 teaspoon smoked paprika
- 2 x 15 ounce cans hominy, drained
- 1 x 15 ounce can kidney beans, drained and rinsed
- 4 cups vegetable broth, I prefer Pacific Food's vegetable broth
- 1 bay leaf
- 1 lime, juiced
- 1/4 cup chopped cilantro, plus more for garnish
- toppings of choice: sliced radishes, diced avocado, cilantro, lime wedges, crispy tortilla strips
Instructions
- First, remove the stems from the dried chilis and as many seeds as possible. Next, place dried chilis in a bowl with hot water, submerging the chilis with a plate if needed until soft, about 15 minutes. Then, transfer the chiles and 1 cup of the soaking liquid to a high-powered blender along with the garlic. Puree until smooth.
- Next, in a stock-pot or dutch oven, heat the olive oil over medium heat. Add the onion and poblano pepper and cook until brown, very soft and tender, about 15 minutes.
- Then, add in the spices (chile powder, cumin, dried oregano, paprika) and cook another minute or two.
- Then, stir in 1 cup of the chile sauce (can add more depending on spice preference), hominy, beans, vegetable broth, bay leaf and bring to a boil.
- Next, reduce heat to low, cover and simmer for 20 minutes, until thickened.
- Finally, stir in the lime juice and cilantro and season to taste as needed, with salt and pepper.