This week has been all about the rain and no sun, and with all this windy and cold rain, there is nothing like having a warm bowl of soup in your lap for comfort. Pozole is a traditional Mexican hominy soup that is very popular at weddings or quinceañeras, because of how quick and satisfying it is to make, yet delectable.
There are a few ways I make this soup, but considering the gray weather, I was feeling a bit lazy so this is my easy way of making Pozole (instead of roasting the chilies and making my own sauce), what can I say?
This is a very convenient recipe you can whip up if you’re in a hurry to get back under the covers and watch movies with a delicious bowl to warm you all day.
Vegan Mexican Pozole Rápido With Hominy and Pinto Beans
Tip: You can also add radishes, squeeze lemon wedges, Pico de Gallo, and cashew cream. You don’t have to use beans in the pozole and can alternatively blend them or opt them out as well. Blending the hominy beans gives a bit more body and texture to the stock.
Instead of using enchilada can sauce you can also make you’re own using Guajillo, California & Nuevo chiles (any red dry ones are great) boil then in water and blend to a smooth consistency.
- 2 bay leaf
- 2 dry avocado leaves (optional)
- 2 onion, diced
- 3 garlic cloves, minced
- 4 tomatoes, diced
- 1 tablespoon of oregano
- ¼ paprika
- 2 15 ounces cans of hominy
- 1 15 ounces can of enchilada sauce
- 1 15 ounces can of pinto beans
- 6-8 cups of water
- 1 teaspoon salt, or to taste
- Half of a cabbage, finely shredded
- 2 tomatoes, diced
- 1 avocado, chunks
- ½ cup of chopped cilantro
- 2-4 limes
- In a large pot, stir-fry the leaves, oregano, onions, garlic and tomatoes until golden. Add half of the enchilada can sauce and paprika cooking down till to a thick red sauce. Add the can of beans and 1 can of the hominy to the sauce. In a blender add the remaining can of hominy and fill up with water to blend smoothly. Add to the pozole soup and cook till beans are soft. If you have a spicy palate you can add the remaining can of enchilada sauce, otherwise taste to make sure your mouth doesn’t go on fuego! Add salt. Serve in a bowl and add the cabbage first, followed by the tomatoes, avocado and cilantro.
This recipe was republished with permission from The Vegetarian Blog.
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