Description
This Vegetarian Pozole is a delicious and hearty Mexican soup made with hominy, vegetables, and flavorful spices. It’s a comforting dish that is perfect for a cozy dinner or gathering with friends and family.
Ingredients
Scale
Vegetarian Pozole Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 can (15 ounces) hominy, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (15 ounces) diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Juice of 1 lime
- Toppings: shredded cabbage, sliced radishes, diced avocado, chopped cilantro, lime wedges
Instructions
- Heat olive oil: In a large pot over medium heat, heat olive oil.
- Cook onion: Add diced onion and cook for about 5 minutes until softened.
- Sauté aromatics: Stir in garlic, jalapeño, and red bell pepper; sauté for 3-4 minutes until fragrant.
- Add vegetables and beans: Add zucchini, hominy, pinto beans, vegetable broth, and diced tomatoes.
- Season and simmer: Stir in chili powder, cumin, oregano, smoked paprika, salt, and black pepper. Simmer uncovered for 20-25 minutes until vegetables are tender.
- Finish and serve: Stir in lime juice, adjust seasoning if needed, and serve hot with toppings.
Notes
- For extra depth of flavor, add a dried ancho or guajillo chili to the broth while it simmers, then remove before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
