Posole Vegetarian Food

VEGAN POZOLE (POSOLE VERDE)

Steps:

• In large pot, heat oil/water over medium, add onions and saute for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant. Add the pinto beans, tomatillos, hominy and vegetable broth, bring to a boil, cover askew, reduce heat to low and simmer for 20 - 30 minutes. Add lime juice and season to taste.
• Set the Instant Pot to SAUTE, heat the oil/water, add the onion and cook for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant. Add the pinto beans, tomatillos, hominy and vegetable broth. Cover with lid and turn to the lock position. Set the valve to SEALED. Set Instant Pot to HIGH pressure and manually adjust the time to 20 minutes. Let naturally release for 10 minutes, and turn the valve to VENTING to release remaining steam. Add lime juice and season to taste.
• In the bowl of a slow cooker, place all the ingredients and give a good stir. Cook on LOW for 6 - 8 hours or HIGH for 3 - 4. Add lime juice and season to taste.
• Serves 4 - 6
• Ladle soup into individual serving bowls. Garnish with cilantro, avocado (highly recommended) and radish, or any of the optional garnishes.
• Leftovers can be stored in the refrigerator for up to 5 days. For longer storage, keep in the freezer for up to 2 months.

AUTHENTIC MEXICAN POZOLE

Steps:

• This recipe requires a simple prep.
• Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
• I boil my ancho chilies in a separate small pot for the garnish part(read below).
• Now you are ready to cook.
• Place the meat in a large saucepan and just cover with lightly salted water.
• Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
• Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
• Remove meat and broth, reserving both.
• Saute the remaining chopped onion and garlic in oil until translucent.
• Add the remaining spices, stir for a minute.
• Cut the reserved pork into 1 inch cubes and add to the pan.
• Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
• Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
• If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
• Degrease the stew, taste for salt, and serve in soup bowls.
• This is a delicious recipe and well worth the effort to make.
• Garnishes that are always served with are:.
• lots of lime/lemon wedges.
• sliced radishes.
• chopped cilantro.
• Shredded cabbage(not red).
• fresh/ packaged fried corn tortillas.
• When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!

VEGETARIAN POZOLE VERDE (HOMINY SOUP)

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.

VEGETARIAN POSOLE

Steps:

• In the pitcher of a blender, add chiles. Cover with warm water, place lid on blender and let sit for 15 minutes. When chiles are soft, blend until smooth.
• In a large pot over medium high heat, heat olive oil. Add onions, garlic and mushrooms. Sweat for about 15 minutes, or until vegetables begin to soften. Add kale and rice and season with salt and pepper.
• Add stock, pepper puree and bay leaves. Bring to a boil, reduce heat to simmer and cook, uncovered, for about 20 minutes.

VEGETARIAN RED POZOLE WITH RED BEANS

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.

INSTANT POT® VEGETARIAN POZOLE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, and guajillo chiles. Cook for 3 minutes. Add garlic, cumin, and oregano; cook for 2 minutes. Cancel Saute function.
• Pour broth, pinto beans, hominy, and enchilada sauce into the pot. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 20 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Discard the guajillo chiles. Stir in cilantro and lime juice.

VEGETARIAN POSOLE (SLOW COOKER)

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.

SLOW COOKER VEGETARIAN CHORIZO POSOLE

Steps:

• Switch your slow cooker to high setting
• Dice the chorizo sausages into small chunks and add to a large pan.
• Add the onion, garlic, paprika, cumin, salt, and pepper to the sausages and stir well.
• Cook for about 5 minutes and then transfer the mixture to the slow cooker.
• Add the veggie broth, tomatoes, beans, hominy, and beer.
• Stir well and cover with the lid.
• Cook on high for about four hours, stirring every hour.
• Serve with diced avocado, cilantro and lemon wedges.

POSOLE (VEGETARIAN)

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.

POZOLE VERDE CON HONGOS

Steps:

• Combine tomatillos and garlic in a medium saucepan, pour in water to cover, and bring to a boil. Reduce heat and simmer until tomatillos are mushy and soft but not falling apart, about 10 minutes.
• Transfer tomatillos, garlic, and 1 cup cooking liquid to a blender. Add poblano chiles, serrano chile (if using), pumpkin seeds, 1 cup cilantro, 1 cup parsley, 3 Tbsp. white onion, 1 cup broth, and 1 tsp. salt. Purée until smooth; set aside. (Work in batches if needed, or blend directly in saucepan with an immersion blender if you have one.)
• Heat oil in a large pot over high. Once it's hot, but not smoking, add mushrooms and sprinkle pepper and remaining ½ tsp. salt over; toss to combine. Cook, stirring occasionally, until mushrooms release all of their liquid and it evaporates and edges of mushrooms begin to brown, 8-10 minutes.
• Pour tomatillo purée into pot, reduce heat to medium, and cook, stirring occasionally, until purée thickens and darkens in color, about 10 minutes.
• Add hominy and remaining 5 cups broth to pot, stir to combine, and cook until flavors have come together, 12-15 minutes. Taste and season pozole with more salt if needed.
• Serve pozole verde with radishes, lime wedges, dried oregano, more white onion, cilantro, and parsley alongside so guests can top their bowl as desired.
• Cook's Note: To cook dried hominy: Place 1 cup hominy in a small bowl and pour in water to cover. Let soak 2-12 hours. Drain, place in a pot, and cover with a generous amount of water. Bring to a boil, then reduce heat and partially cover. Simmer until top of each hominy blooms and opens up from the top, 2½-3 hours. Season with kosher salt.