Vegetarian Pozole
I altered razzle dazzle's recipe, #196233 to make it vegetarian. Might be more menudo-like but it is warm, healthy, delicious and has a vague reminder of my childhood. Enjoy!
INGREDIENTS
Nutrition- 2(32 ounce) boxes vegetable broth
- 1
- 1
- 2
- 2tablespoons olive oil
- 1tablespoon cumin powder
- 1⁄2teaspoon black pepper
- 1⁄2teaspoon cayenne pepper
- 2tablespoons chili powder
- 1⁄4teaspoon oregano
- 4
- 1
Garnishes
- 2
- 1fresh jalapeno, diced
- 1⁄4
- 1
- 2 -4
- 2 -4
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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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