Here’s a take on a classic Mexican Pozole dish that is usually made with chicken but now a meatless option. We all love that South of the Border flavor, so we take a classic and made it to a meatless option. Credit this recipe to Oh My Veggies for the awesome recipe and sharing this dish with us. This plant base meatless recipe will make your mouth water.
Ingredients (Serves 6)
¼ cup olive oil
1 medium red onion diced
½ teaspoon salt plus more to taste
2 poblano peppers seeded and diced
1 zucchini quartered and sliced
4 medium carrots diced
1 2-inch cinnamon stick
2 teaspoons dried oregano
1 tablespoon ground chipotle chile* plus more to taste
2 teaspoons ground cumin
1 teaspoon ground coriander
2 15-ounce cans hominy, rinsed and drained
2 15-ounce cans pinto beans, rinsed and drained
1 14.5-ounce can fire-roasted diced tomatoes
4 cups vegetable broth
2 tablespoons fresh lime juice
Instructions
- To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes. Stir in the cinnamon stick, oregano, ground chipotle chile, cumin and coriander. Cook, stirring constantly, until spices are fragrant, about 30 seconds.
- 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.
- Remove cinnamon stick, then stir in the lime juice and season to taste with additional salt and ground chipotle chile if desired.
