VEGETARIAN POSOLE WITH FRIJOLES AND HOMINY
Combine ancho chiles with lots of hominy and beans in this spicy vegetarian posole that's a nice twist from the original.
Provided by Sheryl Cuevas
Categories Soup
Time 35m
Number Of Ingredients 18
Steps:
- Slice the chiles open and remove the veins and seeds. Set the chiles on your griddle over medium and toast lightly on each side by pushing down until they change color (about 30 sec to 1 minute on each side).
- Put the chiles in a bowl with hot water and let soak for 10-15 minutes until soft.
- While the chiles are soaking, add the vegetable broth to the Instant Pot along with the hominy, beans, tomatoes, and zucchini.
- Transfer the chiles to the blender. Keep 1 C. of the soaking water, and add to the blender with the garlic, oregano, cumin, and 1/2 tsp of the salt. Pour in 1 C. of water and puree that mixture until well blended.
- Push that mixture through a strainer into your Instant Pot, and add the rest of the salt, as well as black pepper.
- Snap 2 chiles de arbol in half and throw in the Instant Pot (for a little extra flavor) and place the lid on the Instant Pot and close the valve.
- Set the Instant Pot to 10 minutes on high (manual) pressure.
- Once it beeps finished, allow the pressure to release naturally and determine if more salt/pepper is needed.
- Serve in bowls and garnish with shredded cabbage, diced onion, sliced radishes, limes, and cilantro.
Nutrition Facts : Calories 322 kcal, Carbohydrate 66 g, Protein 13 g, Fat 3 g, SaturatedFat 1 g, Sodium 1890 mg, Fiber 18 g, Sugar 17 g, ServingSize 1 serving
VEGETARIAN POSOLE
Posole can be eaten year round is particularly abundant during the holidays. While posole is traditionally made with pork, you won't miss it in this vegetarian version, which has plenty of garlic and meaty mushrooms. Warm up your kitchen and your soul with this seriously satisfying soup.
Provided by Cook for Your Life Staff
Categories Soups
Number Of Ingredients 1
Steps:
- In the pitcher of a blender, add chiles. Cover with warm water, place lid on blender and let sit for 15 minutes. When chiles are soft, blend until smooth.
- In a large pot over medium high heat, heat olive oil. Add onions, garlic and mushrooms. Sweat for about 15 minutes, or until vegetables begin to soften. Add kale and rice and season with salt and pepper.
- Add stock, pepper puree and bay leaves. Bring to a boil, reduce heat to simmer and cook, uncovered, for about 20 minutes.
Nutrition Facts : Calories 1595
VEGETARIAN POZOLE VERDE (HOMINY SOUP)
This recipe is my vegetarian adaptation of Pozole Verde: Hominy and Meat Soup with Green Herbs from 'A Cook's Tour of Mexico' by Nancy Zaslavsky. It's a great way to use up all the tomatillos and greens that we tend to get in our CSA boxes in the Pacific Northwest. This soup is great topped with a quick red onion pickle and crumbled cotija cheese.
Provided by Grace Preya.
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h6m
Yield 8
Number Of Ingredients 13
Steps:
- Place pinto beans in a large stock pot with water to cover; let soak, 8 hours to overnight. Drain.
- Cover the beans with about 3 inches water and cook over medium-low heat until tender, 35 to 40 minutes. Drain.
- Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add pumpkin seeds; cook and stir until light brown and popping, about 6 minutes. Let cool slightly, about 5 minutes.
- Pour pumpkin seeds and oil into a blender or food processor. Blend until smooth. Add 1/2 the tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro into the blender. Puree until smooth. Pour into a large bowl. Repeat with remaining tomatillos, serrano peppers, arugula, spinach, lettuce, parsley, and cilantro.
- Heat remaining 1/4 cup oil in a deep pot. Add the tomatillo sauce carefully. Simmer, stirring with a wooden spoon, until thickened, about 30 minutes.
- Pour pinto beans, vegetable stock, and hominy into the pot. Bring to a boil. Reduce heat to low. Let simmer, uncovered, until flavors are thoroughly blended, about 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 563.1 calories, Carbohydrate 58.7 g, Fat 30.3 g, Fiber 12.9 g, Protein 18.4 g, SaturatedFat 5.1 g, Sodium 753 mg, Sugar 7.8 g
GREEN CHILE POSOLE
This recipe combines parts of my nanny's and my mother's recipes that were taught to me when I was young. An optional sprinkling of queso fresco on top is an absolute delight in my opinion. -Jaime Love, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.
Nutrition Facts : Calories 173 calories, Fat 3g fat (1g saturated fat), Cholesterol 46mg cholesterol, Sodium 1457mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 17g protein.
VEGETARIAN RED POZOLE WITH RED BEANS
Provided by Shelley Wiseman
Categories Soup/Stew Bean Vegetarian Dinner Corn Legume Zucchini Healthy Vegan Hominy/Cornmeal/Masa Simmer Chile Pepper Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 quarts, serving 8
Number Of Ingredients 18
Steps:
- Slit chiles open and remove seeds and veins. Heat a flat griddle or dry heavy skillet (not nonstick) over medium heat until hot, then toast the chiles, opened flat, 2 at a time, by pressing down and turning on either side with tongs, until fragrant and insides change color, about 1 minute.
- Put chiles in a bowl with cold water to cover and let soak until soft, about 20 minutes.
- While chiles are soaking, cook onion in oil in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until golden, 15 to 20 minutes.
- Transfer chiles with tongs to a blender (discard soaking water) and add garlic, cider vinegar, cumin, oregano, 1/2 teaspoon salt, sugar, cloves, and 1 cup water. Blend until smooth, about 1 minute.
- Add chile purée to pot and cook, stirring, 5 minutes.
- Add remaining 5 cups water, hominy, beans, zucchini, corn, and 1/2 teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until zucchini is tender, about 20 minutes. Season to taste with salt and pepper.
- To serve the stew, surround it with small bowls of the accompaniments and let the guests garnish their servings as they wish.
VEGAN POSOLE WITH GROUND CHILES
New Mexican vegetarian Posole using our freshly ground chile powder blend of New Mexican chili peppers, ancho and guajillo chiles and arbol chiles
Provided by RawSpiceBar
Categories Vegetable
Time 35m
Yield 2 persons, 1 serving(s)
Number Of Ingredients 13
Steps:
- To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Stir in RawSpiceBar's Ground Chiles, RawSpiceBar's Cumin & Oregano Rub and salt & pepper to taste. Cook, stirring constantly, until spices are fragrant, about 1-2 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes. S.
- 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.
- Stir in the lime juice and season to taste with additional salt and RawSpiceBar's ground red chile if desired.
Nutrition Facts : Calories 2673.7, Fat 73.3, SaturatedFat 10.4, Sodium 2030.6, Carbohydrate 421.2, Fiber 120.8, Sugar 51.4, Protein 103.3
POSOLE (VEGETARIAN)
This is a hearty main course soup. It's easy to stretch with more broth and/or veggies. It's so simple, quick and flavorful. Even my three-year-old grandson likes it!
Provided by SherryKaraoke
Categories Stew
Time 30m
Yield 6-10 serving(s)
Number Of Ingredients 13
Steps:
- Add several tablespoons of powdered broth (to your taste) to boiling water.
- Stir until dissolved.
- Add Textured vegetable protein chunks.
- Cover and remove from heat.
- Let the chunks absorb the liquid while you prepare the rest of the soup.
- In a large soup pot, saute onion until soft.
- Add garlic and continue sauteing until fragrance is released.
- Add chili powder to sauteed vegetables and mix well.
- Add 6 cups of water and bring to a boil.
- Stir in chilies, hominy and tomatoes.
- Add Textured vegetable protein chunks and additional broth powder to taste.
- Simmer for 10-20 minutes to blend flavors.
- Add fresh cilantro to bowl (Some folks don't care for the taste).
- Add a squirt of lime juice to taste.
- Serve with corn chips or tortilla chips.
Nutrition Facts : Calories 149.2, Fat 3.9, SaturatedFat 0.4, Sodium 542.8, Carbohydrate 26.3, Fiber 4.8, Sugar 4.9, Protein 2.9
INSTANT POT® VEGETARIAN POZOLE
Pozole used to take me hours to make and something I could only do on the weekends when time allowed. Red pozole is traditionally made with pork but I've never loved it, so I came up with a vegetarian version and in my Instant Pot® so that I could have it any day of the week. Don't forget the toppings! I suggest cubed avocado, sliced radish, shredded cabbage, and lime wedges.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, and guajillo chiles. Cook for 3 minutes. Add garlic, cumin, and oregano; cook for 2 minutes. Cancel Saute function.
- Pour broth, pinto beans, hominy, and enchilada sauce into the pot. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 20 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Discard the guajillo chiles. Stir in cilantro and lime juice.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 52.6 g, Cholesterol 17 mg, Fat 11.1 g, Fiber 12.3 g, Protein 11.1 g, SaturatedFat 3.9 g, Sodium 1057.4 mg, Sugar 3.5 g
VEGETARIAN POSOLE WITH GROUND CHILES
Number Of Ingredients 13
Steps:
- To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Stir in RawSpiceBar's Ground Chiles, RawSpiceBar's Cumin & Oregano Rub and salt & pepper to taste. Cook, stirring constantly, until spices are fragrant, about 1-2 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes.
- 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.
- Stir in the lime juice and season to taste with additional salt and RawSpiceBar's ground red chile if desired.
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- Cut 2 of the poblano chiles in quarters. Cut 1 of the onions in quarters. Process quartered poblanos, quartered onion, tomatillos, cilantro, garlic, jalapeños, and 1 cup of the stock in a blender until smooth, about 1 minute.
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