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Red Chile Pozole
Red Chile Pozole
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Try this Vegetarian Pozole with Plant-based Protein Starter for a delicious twist on the traditional Mexican stew!
Ingredients:
  • 3 tablespoons olive oil, divided
  • 1 small yellow onion, peeled and diced (about 1 cup diced)
  • 2 stalks celery, chopped (1/2 cup)
  • 4 cloves garlic, peeled and chopped
  • 1 medium zucchini, diced (about 2 cups diced, about 10 oz whole)
  • 1 pound Pure Farmland® Simply Seasoned Plant-Based Protein Starters
  • 1 ancho chile in adobo sauce
  • 3 tablespoons adobo sauce from can
  • 1 teaspoon ground cumin
  • 1 teaspoon mild chile powder
  • 6 cups low-sodium vegetable broth
  • 1 (15 ounce) can yellow hominy, drained
  • 2 large bay leaves
  • 0.5 teaspoon dried Mexican oregano
  • 1 pinch kosher salt, or more to taste
  • 8 sprigs of cilantro, small stems only, or more as needed
  • 1 medium avocado, peeled and diced
  • 2 medium radishes, thinly sliced
  • 2 medium limes, each cut into 6 wedges
  • 2 cups tortilla chips
Instructions:
  • In a large Dutch oven or pot over medium heat, add 2 tablespoons of olive oil. Add onion, celery, and garlic, and cook for 3 minutes, stirring occasionally. Add zucchini and cook for an additional 5 minutes until slightly softened. Remove from heat and transfer vegetables to a plate to reserve.
  • Place the pot back on medium heat and drizzle in the remaining 1 tablespoon of olive oil followed by the Protein Starter. Use a wooden spoon to break it into pieces approximately 1/2-inch in size. Sauté for 8 to 10 minutes until the Protein Starter turns a light golden brown. Introduce the ancho chile, adobo sauce, ground cumin, and chile powder. Cook for an additional 2 minutes while breaking up the ancho chile with the spoon.
  • Pour in vegetable broth, hominy, bay leaves, oregano, and the reserved vegetable mixture. Let it come to a gentle simmer over medium-high heat, then lower the heat to medium-low and simmer for 10 to 12 minutes until the vegetables are tender. Season with kosher salt to taste.
  • Garnish with fresh cilantro, diced avocado, and sliced radishes. Serve with lime wedges and tortilla chips on the side.

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