Vegetarian Pozole Food

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 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.

VEGETARIAN POZOLE

Steps:

• Chop the garlic, onion, red bell pepper and zucchini squash.
• Heat the olive oil to a large pan on medium-high and add the garlic and onion until translucent, about 5 minutes.
• Add the red bell pepper and the zucchini and cook for another 2 minutes.
• Add the cumin, black pepper, cayenne pepper, chili powder and oregano. Stir to cover the veggies.
• Add the vegetable broth.
• Stir in the canned hominy and green chilies.
• Simmer, covered, for 45 minutes until the hominy is tender.
• If you have time, slow cook on low for approximately 4-6 hours.
• Serve in a bowl topped with optional garnishes and a side of warm corn tortillas.

VEGETARIAN POSOLE WITH TVP

Steps:

• Put chile peppers in a small bowl; cover with boiling water, and let stand while you chop other vegetables.
• In small saucepan, bring TVP and 1 1/2 cups of broth to a boil; turn off heat and let TVP soak up liquid while prepping other veggies.
• Saute onions 5-7 minutes, then add garlic and bell pepper. Continue to saute until onions are soft (another 5-7 minutes).
• While onions saute, transfer chiles and soaking liquid to a blender; blend until smooth.
• When onions are soft, add hominy, tomatoes, blended chiles, 2 1/2 cups broth, TVP, oregano, cumin, coriander, and salt.
• Simmer over medium heat 30 minutes to let flavors blend. (Can simmer longer if needed. Add extra broth or water if you like a thinner stew.).
• Stir in OJ and serve garnished with chopped green onions, radishes, cilantro, avocado, shredded lettuce, and/or hot sauce.

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.