 |
| Photo Credit: Eliza Wilmott |
Vegetarian Pozole (serves 20)
Soup base:
-4 pounds cooked hominy
-2 cans pinto beans (or other kinds!)
-8 quarts water (with 2 vegetable bouillon cubes)
-1 whole head garlic
-1 whole onion, sliced
-4-8 dried red chilies (pasilla, ancho, guajillo, or any combination)
-4 Tbsp olive oil
-2 tsp oregano
-Two 14-oz cans of chopped tomatoes
-coriander, cumin, salt & pepper to taste
Garnishes:
-2 red onions, chopped
-1 pound radishes, sliced
-1 head of cabbage
-60 tostadas
-½ cup dried oregano
-½ cup chile pequin
-10 limes in wedges
-1/2 lb cotija cheese (or queso fresco)
Instructions:
Saute onions and garlic in olive oil in the bottom of a large pot.
Add the water/broth as well as the hominy, pinto beans, chile peppers (remove seeds and stems when soft) and tomatoes and simmer for 2 hours in large pot.
Add oregano and other spices and cook another hour.
Prepare garnishes. Serve soup in individual bowls & invite guests to add their own garnishes.
Excellent with freshly-picked mussels and grilled cheese sandwiches on the side!
Posts
