Vegetarian Posole With Frijoles And Hominy 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.

VEGETARIAN POSOLE WITH FRIJOLES AND HOMINY

Steps:

• Slice the chiles open and remove the veins and seeds. Set the chiles on your griddle over medium and toast lightly on each side by pushing down until they change color (about 30 sec to 1 minute on each side).
• Put the chiles in a bowl with hot water and let soak for 10-15 minutes until soft.
• While the chiles are soaking, add the vegetable broth to the Instant Pot along with the hominy, beans, tomatoes, and zucchini.
• Transfer the chiles to the blender. Keep 1 C. of the soaking water, and add to the blender with the garlic, oregano, cumin, and 1/2 tsp of the salt. Pour in 1 C. of water and puree that mixture until well blended.
• Push that mixture through a strainer into your Instant Pot, and add the rest of the salt, as well as black pepper.
• Snap 2 chiles de arbol in half and throw in the Instant Pot (for a little extra flavor) and place the lid on the Instant Pot and close the valve.
• Set the Instant Pot to 10 minutes on high (manual) pressure.
• Once it beeps finished, allow the pressure to release naturally and determine if more salt/pepper is needed.
• Serve in bowls and garnish with shredded cabbage, diced onion, sliced radishes, limes, and cilantro.

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.

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.