VEGETARIAN POZOLE VERDE (HOMINY SOUP)
This recipe is my vegetarian adaptation of Pozole Verde: Hominy and Meat Soup with Green Herbs from 'A Cook's Tour of Mexico' by Nancy Zaslavsky. It's a great way to use up all the tomatillos and greens that we tend to get in our CSA boxes in the Pacific Northwest. This soup is great topped with a quick red onion pickle and crumbled cotija cheese.
Provided by Grace Preya.
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h6m
Yield 8
Number Of Ingredients 13
Steps:
- Place pinto beans in a large stock pot with water to cover; let soak, 8 hours to overnight. Drain.
- Cover the beans with about 3 inches water and cook over medium-low heat until tender, 35 to 40 minutes. Drain.
- Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add pumpkin seeds; cook and stir until light brown and popping, about 6 minutes. Let cool slightly, about 5 minutes.
- Pour pumpkin seeds and oil into a blender or food processor. Blend until smooth. Add 1/2 the tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro into the blender. Puree until smooth. Pour into a large bowl. Repeat with remaining tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro.
- Heat remaining 1/4 cup oil in a deep pot. Add the tomatillo sauce carefully. Simmer, stirring with a wooden spoon, until thickened, about 30 minutes.
- Pour pinto beans, vegetable stock, and hominy into the pot. Bring to a boil. Reduce heat to low. Let simmer, uncovered, until flavors are thoroughly blended, about 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 563.1 calories, Carbohydrate 58.7 g, Fat 30.3 g, Fiber 12.9 g, Protein 18.4 g, SaturatedFat 5.1 g, Sodium 753 mg, Sugar 7.8 g
VEGETARIAN POSOLE
Categories Soup/Stew Vegetable Christmas Vegetarian
Yield Makes 6 servings.
Number Of Ingredients 15
Steps:
- Put all the ingredients except the cheese and tortillas into a big pot and simmer for 1 1/2 hours, or until flavors are melded. Top each bowl with grated cheese and use tortillas to scoop it up.
VEGETARIAN RED POZOLE WITH RED BEANS
Provided by Shelley Wiseman
Categories Soup/Stew Bean Vegetarian Dinner Corn Legume Zucchini Healthy Vegan Hominy/Cornmeal/Masa Simmer Chile Pepper Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 quarts, serving 8
Number Of Ingredients 18
Steps:
- Slit chiles open and remove seeds and veins. Heat a flat griddle or dry heavy skillet (not nonstick) over medium heat until hot, then toast the chiles, opened flat, 2 at a time, by pressing down and turning on either side with tongs, until fragrant and insides change color, about 1 minute.
- Put chiles in a bowl with cold water to cover and let soak until soft, about 20 minutes.
- While chiles are soaking, cook onion in oil in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until golden, 15 to 20 minutes.
- Transfer chiles with tongs to a blender (discard soaking water) and add garlic, cider vinegar, cumin, oregano, 1/2 teaspoon salt, sugar, cloves, and 1 cup water. Blend until smooth, about 1 minute.
- Add chile purée to pot and cook, stirring, 5 minutes.
- Add remaining 5 cups water, hominy, beans, zucchini, corn, and 1/2 teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until zucchini is tender, about 20 minutes. Season to taste with salt and pepper.
- To serve the stew, surround it with small bowls of the accompaniments and let the guests garnish their servings as they wish.
VEGETARIAN POSOLE (SLOW COOKER)
From the blog "Slender Kitchen". I have not tried this yet, but it has all kinds of things I like. I think a 5 quart slow cooker is needed. Serving size is 1 1/2 cups.
Provided by duonyte
Categories Peppers
Time 5h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Put 1 cup of vegetable broth and all ingredients except for the hominy and the zucchini into a blender and blend until smooth. Taste for seasoning and spiciness - it should be a bit spicier than you want. Add additional poblanos or jalapenos, if necessary.
- Add to the slow cooker with the remaining broth and the hominy.
- Cook on low for 4 hours.
- Add the zucchini and cook for 30 minutes longer.
- Serve in bowls with your favorite garnishes.
Nutrition Facts : Calories 195.8, Fat 3, SaturatedFat 0.4, Sodium 453.3, Carbohydrate 38.3, Fiber 8.1, Sugar 7.5, Protein 5
POSOLE (VEGETARIAN)
This is a hearty main course soup. It's easy to stretch with more broth and/or veggies. It's so simple, quick and flavorful. Even my three-year-old grandson likes it!
Provided by SherryKaraoke
Categories Stew
Time 30m
Yield 6-10 serving(s)
Number Of Ingredients 13
Steps:
- Add several tablespoons of powdered broth (to your taste) to boiling water.
- Stir until dissolved.
- Add Textured vegetable protein chunks.
- Cover and remove from heat.
- Let the chunks absorb the liquid while you prepare the rest of the soup.
- In a large soup pot, saute onion until soft.
- Add garlic and continue sauteing until fragrance is released.
- Add chili powder to sauteed vegetables and mix well.
- Add 6 cups of water and bring to a boil.
- Stir in chilies, hominy and tomatoes.
- Add Textured vegetable protein chunks and additional broth powder to taste.
- Simmer for 10-20 minutes to blend flavors.
- Add fresh cilantro to bowl (Some folks don't care for the taste).
- Add a squirt of lime juice to taste.
- Serve with corn chips or tortilla chips.
Nutrition Facts : Calories 149.2, Fat 3.9, SaturatedFat 0.4, Sodium 542.8, Carbohydrate 26.3, Fiber 4.8, Sugar 4.9, Protein 2.9
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VEGETARIAN SLOW-COOKER POZOLE RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 7 hrs 20 minsCategory Low-Calorie Slow-Cooker Stew RecipesCalories 261 per serving
- Drain beans and transfer to a 6-quart slow cooker. Heat oil in a large skillet over medium heat. Add onions and poblanos; cook, stirring occasionally, until tender, about 4 minutes. Add garlic, ancho chile powder, chili powder, oregano and cumin; cook, stirring often, until fragrant, about 1 minute. Transfer the mixture to the slow cooker. Stir in broth and hominy. Cut a piece of parchment paper to fit inside the slow cooker and press it directly onto the pozole. Cover with the lid and cook on Low until the beans are tender, 7 to 8 hours.
- Stir salsa, lime juice and salt into the pozole. Serve topped with cabbage, sour cream, radishes and cilantro.
VEGETARIAN POZOLE RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 15 mins
- Cut 2 of the poblano chiles in quarters. Cut 1 of the onions in quarters. Process quartered poblanos, quartered onion, tomatillos, cilantro, garlic, jalapeños, and 1 cup of the stock in a blender until smooth, about 1 minute.
- Heat oil in a small Dutch oven over medium-high. Seed and dice remaining poblano, and dice remaining onion; add to hot oil, and cook, stirring often, until tender, 2 minutes. Stir in cumin, coriander, and oregano, and cook until fragrant, 1 minute. Pour in tomatillo mixture, and bring to a boil. Reduce heat to medium-low. Stir in hominy, kidney beans, spinach, salt, and remaining 2 cups stock. Cook until spinach is wilted and hominy and beans are warmed through, about 5 minutes. Top each serving with radishes and cilantro.
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