Chef Patrick to the rescue!
I didn't have much time to cook and post recipes this week, so Patrick's Vegetarian Pozole recipe was sent to me just in time. Another great winter meal idea that is a great source of protein and fiber. Enjoy, I know Kevin and I will.
The broth to this stew should relatively thin, so I use water/bay instead of veg stock and chop the vegetables the size of the beans and hominy.
• 2 tablespoons oil
• 1 small onion, diced
• 1 medium carrot chopped
• 2 stalks celery chopped
• 4 cloves garlic, minced
• 6 cups water
• 2 15 oz. can diced tomatoes - "fire roasted" preferred
• 1 tablespoon dried oregano
• 1 tablespoon cumin
• 1 teaspoon ancho chile powder
• 1 teaspoon chipotle chile powder
• 2 bay leaves
• pinch of ground cloves
• 2 15 oz. can pinto beans, drained and rinsed
• 3 15 oz. cans hominy, drained and rinsed
• juice of 2 limes
• small bunch of cilantro washed, dried and roughly chopped
• optional garnishes: avocado, tortilla strips, soy sour cream
1. In a large soup pot, sauté the onion, carrots, celery and garlic in the oil over medium heat until just softened.
2. Add the tomatoes, salt, cumin, oregano, ancho chile, cloves, bay leaf and water and bring to a simmer.
3. Add the pinto beans and hominy and bring back to a simmer. Allow to simmer for 10 minutes.
4. Add the lime juice, and simmer for another 10 minutes.
Serve with a sprinkle of cilantro and a squeeze of lime (quarter). Leave optional garnishes on the side.