https://ift.tt/iJ1X2fE
This vegetarian pozole recipe is a non-traditional take on the classic made with beans, hominy and veggies all simmered together in a richly-seasoned broth.
Last winter, my friend Erin invited us over on a chilly evening for steaming bowls of vegetarian pozole — and I haven’t stopped craving it since. ♡
By contrast to traditional Mexican pork pozole, which is made with whole dried chiles and pork and slow-simmered for hours, this vegetarian (also vegan) version comes together in just 30 minutes thanks to a handful of non-traditional shortcuts. First, we’ll pop open a few cans of beans (I like a mix of pinto and white beans) to serve as our main protein source. Second, instead of reconstituting and blending whole dried chiles to season the broth, we’ll save time by using a rich blend of dried spices. And for the final flavor boost, we’ll add in a cup of salsa verde, which adds tangy, smoky depth to the broth. Each spoonful is bursting with savory, smoky, earthy, spicy, rich flavors — guaranteed to warm you up through and through.
I will note that the recipe as written here is definitely on the spicier side, so if you’re sensitive to heat, please see the notes below about how to tone it down. (Or if you love a spicy soup, you can always amp things up!) And definitely do not skip the traditional pozole toppings — crisp cabbage, creamy avocado, crunchy radishes, and zesty cilantro perfectly balance the hearty flavors and textures of this soup.
Ready for a cozy bowl of vegetarian pozole? Let’s do it.
0 comments:
Post a Comment