Vegetable Pozole

A soup with black beans, hominy & chilis.

Garnish Ideas:

Onion

Cabbage Mix

Radish

Cilantro

Jalapeno

Lime

Avocado

Cotija or Feta

Sour Cream

Serves 6

Ingredients:

1 Onion, diced

1 Poblano, diced

1 Red Bell Pepper, diced

2 Tbsp. Chili Powder

1 Tbsp. Cumin

1 Tbsp. Fresh Oregano, chopped

1/2 tsp. Cayenne (optional)

2 Garlic Cloves, minced

25 oz. Hominy, rinsed

15 oz. Black Beans, rinsed

15 oz. Tomato, Diced (optional; garnish with salsa instead)

4 Cups Vegetable Stock

Salt & Pepper, to taste

Saute onion, poblano and bell pepper at medium heat with a little salt and pepper until they soften a bit. Add Chili powder, cumin and cayenne (if you like it spicy) and cook for a couple minutes while stirring. Add the garlic and cook about another minute. Next, add the hominy, beans, tomatoes and vegetable stock. Bring to a boil and then reduce to a simmer. Cook for 30 minutes, season to taste.

For the garnish, I make a little salad with thin sliced radish, jalapeno, cilantro, onion and cabbage mix; then dress it in lime juice and season it with salt and pepper. However, you can also serve it up individually and let people add what they like. I hope you enjoy!