Vegan Posole With Ground Chiles Recipes

VEGAN POSOLE WITH GROUND CHILES

New Mexican vegetarian Posole using our freshly ground chile powder blend of New Mexican chili peppers, ancho and guajillo chiles and arbol chiles.

Provided by RawSpiceBar Spices & Spice Kits @RawSpiceBar1

Categories Bean Soups

Number Of Ingredients 12

Vegan Posole with Ground Chiles image

Steps:

To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Stir in RawSpiceBar's Ground Chiles Taco Seasoning and salt & pepper to taste. Cook, stirring constantly, until spices are fragrant, about 1-2 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes.
Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.
Stir in the lime juice and season to taste with additional salt to taste.

Ingredients

1 tablespoon(s) rawspicebar's taco seasoning
1/4 cup(s) olive oil
1 medium red onion, diced
2 small poblano peppers, seeded and diced
1 small zucchini, quartered and sliced
4 medium carrots, diced
30 ounce(s) hominy, rinsed and drained
30 ounce(s) pinto beans, rinsed and drained
29 ounce(s) fire-roasted diced tomatoes
4 cup(s) vegetable broth
2 tablespoon(s) fresh lime juice
1/2 teaspoon(s) sea salt & pepper, to taste

VEGAN POSOLE WITH GROUND CHILES

New Mexican vegetarian Posole using our freshly ground chile powder blend of New Mexican chili peppers, ancho and guajillo chiles and arbol chiles

Provided by RawSpiceBar

Categories Vegetable

Time 35m

Yield 2 persons, 1 serving(s)

Number Of Ingredients 13

VEGAN POSOLE WITH GROUND CHILES image

Steps:

To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Stir in RawSpiceBar's Ground Chiles, RawSpiceBar's Cumin & Oregano Rub and salt & pepper to taste. Cook, stirring constantly, until spices are fragrant, about 1-2 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes. S.
Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.
Stir in the lime juice and season to taste with additional salt and RawSpiceBar's ground red chile if desired.

Nutrition Facts : Calories 2673.7, Fat 73.3, SaturatedFat 10.4, Sodium 2030.6, Carbohydrate 421.2, Fiber 120.8, Sugar 51.4, Protein 103.3

Ingredients

1 tablespoon ground chile
1 tablespoon cumin, & oregano rub
1/4 cup olive oil
1 medium red onion, diced
2 poblano peppers, seeded and diced
1 zucchini, quartered and sliced
4 medium carrots, diced
2 (15 ounce) cans hominy, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
1 (14 1/2 ounce) can fire-roasted diced tomatoes
4 cups vegetable broth
2 tablespoons fresh lime juice
sea salt & pepper, to taste

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VEGAN POZOLE (POSOLE VERDE RECIPE) - THE SIMPLE VEGANISTA

Web Apr 8, 2020 Top Tips Pozole is between a soup and a stew, add more broth if you prefer it a little more soupier. This vegan pozole recipe is …
From simple-veganista.com
5/5 (25)
Total Time 35 mins
Category Entree
Calories 287 per serving

In large pot, heat oil/water over medium, add onions and saute for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant. Add the pinto beans, tomatillos, hominy and vegetable broth, bring to a boil, cover askew, reduce heat to low and simmer for 20 – 30 minutes. Add lime juice and season to taste.
Set the Instant Pot to SAUTE, heat the oil/water, add the onion and cook for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant. Add the pinto beans, tomatillos, hominy and vegetable broth. Cover with lid and turn to the lock position. Set the valve to SEALED. Set Instant Pot to HIGH pressure and manually adjust the time to 20 minutes. Let naturally release for 10 minutes, and turn the valve to VENTING to release remaining steam. Add lime juice and season to taste.
In the bowl of a slow cooker, place all the ingredients and give a good stir. Cook on LOW for 6 – 8 hours or HIGH for 3 – 4. Add lime juice and season to taste.

Vegan Posole With Ground Chiles Recipes

VEGAN POSOLE WITH GROUND CHILES

New Mexican vegetarian Posole using our freshly ground chile powder blend of New Mexican chili peppers, ancho and guajillo chiles and arbol chiles.

VEGAN POSOLE WITH GROUND CHILES

New Mexican vegetarian Posole using our freshly ground chile powder blend of New Mexican chili peppers, ancho and guajillo chiles and arbol chiles

More about "vegan posole with ground chiles recipes"

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