Vegetarian Pozole

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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