Vegetarian Red Pozole With Red Beans Recipes
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.
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- Bring a small pot of water to a boil, while we wait for that we can deseed and devein the chiles. You can use scissors to cut open the chilies to remove the hard stems, seeds and veins. Once the water has boiled, place the deseeded chiles, the onion and garlic into the pot. Allow to simmer under low heat until the chiles have rehydrated and the onion and garlic have softened.
- Once softened, carefully place boiled ingredients into the blender, then add about half a cup of the boiling broth, or plain water. Blend until you have a smooth, thickish sauce — if needed add more of the boiling broth to help achieve the smooth consistency. Strain the sauce now or do so in the next step. Set aside.
- In a large soup pot, and over medium heat, drizzle in 2 Tablespoons of olive oil, then add the mushrooms and sauté for about 8 minutes or until soft. Next, place a colander over the pot and carefully strain the chile sauce into it. Then add 1 teaspoon of coarse sea salt and stir, then add 1 teaspoon of Mexican oregano and stir. Next we add the hominy and mix until well combined. Lastly pour in the vegetable broth and bay leaves, stir until well combined.
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- Start by removing all the seeds and stems from the dried chiles. Add chiles and garlic cloves to a dry pan on medium heat and toast for 1-2 minutes, but make sure not to burn. The garlic should get lightly browned on the outside.
- When chiles are toasted, add them to a bowl of cool water and allow to steep for about 20 minutes.
- Meanwhile, bring a large soup pot to medium heat and drizzle with olive oil and add chopped vegetables (butternut squash and zucchini). Season with salt and pepper and toss around a bit to coat with olive oil.
- While vegetables are slowly cooking, make the chile sauce for the broth. In a food processor, add the soaked dried chiles, 1/2 red onion, toasted garlic cloves (skins removed), few sprigs of fresh oregano, cilantro, salt and pepper and a drizzle of olive oil. Blend together and slowly add the soaking water (that the chiles were in) to thin out consistency, up t0 1/2 cup. Blend until smooth.
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