Vegetarian Pozole Recipes
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
INSTANT POT® VEGETARIAN POZOLE VERDE
Vegetarian pozole verde made quick and easy with the help of an Instant Pot®. Don't forget the garnishes such as cilantro, chopped avocado, sliced radishes, lime wedges, and shredded cabbage.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Add tomatillos, cilantro, lime juice, and salt to a blender. Blend until smooth. Set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, poblano, and jalapeno. Cook for 4 minutes. Add garlic, cumin, and oregano; cook for 1 minute. Hit Cancel.
- Pour tomatillo sauce into the pot. Add hominy, pinto beans, and vegetable broth. 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. Ladle into bowls and garnish as desired.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 54.4 g, Fat 5.3 g, Fiber 13.3 g, Protein 11.2 g, SaturatedFat 0.8 g, Sodium 1362.4 mg, Sugar 8.8 g
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
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
VEGETARIAN POZOLE
I altered razzle dazzle's recipe, #196233 to make it vegetarian. Might be more menudo-like but it is warm, healthy, delicious and has a vague reminder of my childhood. Enjoy!
Provided by angelbebe77
Categories Mexican
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Chop the garlic, onion, red bell pepper and zucchini squash.
- Heat the olive oil to a large pan on medium-high and add the garlic and onion until translucent, about 5 minutes.
- Add the red bell pepper and the zucchini and cook for another 2 minutes.
- Add the cumin, black pepper, cayenne pepper, chili powder and oregano. Stir to cover the veggies.
- Add the vegetable broth.
- Stir in the canned hominy and green chilies.
- Simmer, covered, for 45 minutes until the hominy is tender.
- If you have time, slow cook on low for approximately 4-6 hours.
- Serve in a bowl topped with optional garnishes and a side of warm corn tortillas.
Nutrition Facts : Calories 192.8, Fat 6.7, SaturatedFat 1, Sodium 543.8, Carbohydrate 31.5, Fiber 7.4, Sugar 7.5, Protein 4.6
VEGETARIAN POSOLE
Categories Soup/Stew Vegetable Christmas Vegetarian
Yield Makes 6 servings.
Number Of Ingredients 15
Steps:
- Put all the ingredients except the cheese and tortillas into a big pot and simmer for 1 1/2 hours, or until flavors are melded. Top each bowl with grated cheese and use tortillas to scoop it up.
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VEGETARIAN SLOW-COOKER POZOLE RECIPE | EATINGWELL
2019-03-05 Step 1. Drain beans and transfer to a 6-quart slow cooker. Heat oil in a large skillet over medium heat. Add onions and poblanos; cook, …
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- Drain beans and transfer to a 6-quart slow cooker. Heat oil in a large skillet over medium heat. Add onions and poblanos; cook, stirring occasionally, until tender, about 4 minutes. Add garlic, ancho chile powder, chili powder, oregano and cumin; cook, stirring often, until fragrant, about 1 minute. Transfer the mixture to the slow cooker. Stir in broth and hominy. Cut a piece of parchment paper to fit inside the slow cooker and press it directly onto the pozole. Cover with the lid and cook on Low until the beans are tender, 7 to 8 hours.
- Stir salsa, lime juice and salt into the pozole. Serve topped with cabbage, sour cream, radishes and cilantro.
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2019-09-28 Step 2. Heat oil in a small Dutch oven over medium-high. Seed and dice remaining poblano, and dice remaining onion; add to hot oil, …
From myrecipes.com
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Servings 4Total Time 15 mins
- 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.
- Heat oil in a small Dutch oven over medium-high. Seed and dice remaining poblano, and dice remaining onion; add to hot oil, and cook, stirring often, until tender, 2 minutes. Stir in cumin, coriander, and oregano, and cook until fragrant, 1 minute. Pour in tomatillo mixture, and bring to a boil. Reduce heat to medium-low. Stir in hominy, kidney beans, spinach, salt, and remaining 2 cups stock. Cook until spinach is wilted and hominy and beans are warmed through, about 5 minutes. Top each serving with radishes and cilantro.
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