Food 
VEGAN POZOLE
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 jalapeño peppers seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 4 cups water
- 2 cans 15.5 oz each hominy, drained and rinsed
- 1 can 14.5 oz diced tomatoes, undrained
- 1 lime juiced
- 1/2 cup chopped fresh cilantro
- Optional toppings: sliced radishes sliced avocado, shredded cabbage, lime wedges, tortilla chips
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
- Add the garlic and jalapeño peppers and sauté for another 2-3 minutes, until fragrant.
- Add the cumin, oregano, smoked paprika, chili powder, salt, and black pepper. Stir to combine.
- Add the vegetable broth, water, hominy, and diced tomatoes. Bring to a boil, then reduce the heat and let simmer for 1 hour.
- After 1 hour, remove the pot from the heat and add the lime juice and cilantro. Stir to combine.
- Serve hot with your choice of toppings, such as sliced radishes, sliced avocado, shredded cabbage, lime wedges, or tortilla chips.
Notes
NUTRITIONAL FACTS:
Calories: 186 | Total Fat: 4.5g | Total Carbohydrates: 36g | Dietary Fiber: 7g | Protein: 7g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
