Vegetarian Posole Recipes

Vegetarian Pozole Slender Kitchen

WEBOct 17, 2023 · Rehydrate the dried chilies. Add the toasted chile peppers back to the soup pot and pour in half of the vegetable broth. Bring to a …

1. In a blender combine the poblano peppers, jalapenos, tomatillos, cilantro, oregano, garlic, salt, and pepper and 1 cup vegetable broth. Blend until smooth. Taste and make sure it is spicy (a little spicier than you like) and well seasoned. Add more jalapenos or poblanos if needed.
2. Add to the slow cooker. Pour in remaining vegetable broth and hominy.
3. Cook on low for 4 hours.
4. Add the zucchini and cook for 30 more minutes.

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Vegetarian Posole with Pinto Beans and Poblano …

WEBOct 1, 2014 · To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Add the …

Rating: 4.8/5(12)
1. To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes. Stir in the cinnamon stick, oregano, ground chipotle chile, cumin and coriander. Cook, stirring constantly, until spices are fragrant, about 30 seconds.
2. Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.
3. Remove cinnamon stick, then stir in the lime juice and season to taste with additional salt and ground chipotle chile if desired.

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How To Make Vegan Pozole Rojo Mexican Made …

WEBSep 9, 2023 · Strain the sauce now or do so in the next step. Set aside. In a large soup pot, and over medium heat, drizzle in 2 Tablespoons of olive …

1. Bring a small pot of water to a boil, while we wait for that we can deseed and devein the chiles. You can use scissors to cut open the chilies to remove the hard stems, seeds and veins. Once the water has boiled, place the deseeded chiles, the onion and garlic into the pot. Allow to simmer under low heat until the chiles have rehydrated and the onion and garlic have softened.
2. Once softened, carefully place boiled ingredients into the blender, then add about half a cup of the boiling broth, or plain water. Blend until you have a smooth, thickish sauce — if needed add more of the boiling broth to help achieve the smooth consistency. Strain the sauce now or do so in the next step. Set aside.
3. In a large soup pot, and over medium heat, drizzle in 2 Tablespoons of olive oil, then add the mushrooms and sauté for about 8 minutes or until soft. Next, place a colander over the pot and carefully strain the chile sauce into it. Then add 1 teaspoon of coarse sea salt and stir, then add 1 teaspoon of Mexican oregano and stir. Next we add the hominy and mix until well combined. Lastly pour in the vegetable broth and bay leaves, stir until well combined.
4. Turn the heat to medium-low, cover the pot and simmer for about 30 to 45 minutes or until the hominy is very tender. After about 30 minutes, taste the pozole to see if it can use more salt or a little more oregano — but don’t overdo it on the oregano because if there’s too much, it can turn the pozole sour.

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