• Prep Time
    375 Mins
  • Cook Time
    0 Mins
  • Total Time
    375 Mins
  • The base number of servings for this recipe is 4
    OK

    Vegetarian Pozole de Frijol (Bean, Hominy and Chili Soup)

    Vegetarian Pozole de Frijol (Bean, Hominy and Chili Soup) is the vegetarian version of pozole - made with hominy, ancho chiles and frijoles blended together in a steamy pot.


    Ingredients
    2
    (or more) dried chilis de Arbol, ancho, or guajillo to suit your preference
    2
    tablespoons
    oil
    1
    onion, diced
    4
    cloves
    garlic, minced
    1/2
    can
    (15 ounces) diced tomatoes
    2
    teaspoons
    salt
    1
    tablespoon
    dried oregano
    6
    cups
    mild vegetable broth
    1
    can
    (15 ounces) pinto beans, drained and rinsed
    2
    cans
    (15 ounces each) hominy, drained and rinsed
    *
    juice of 2 limes
    Directions
    Soak the chilis in a bit of boiling water for 20 minutes or so, then puree in a mini food processor.
    In a large soup pot, saute the onion and garlic in the oil for 2 minutes over medium heat.
    Add the tomatoes, 2 teaspoons of salt, the oregano, and 6 cups of vegetable broth or water and bring to a simmer.
    Add the pinto beans and hominy and bring back to a simmer. Allow to simmer for ten minutes.
    Add the pureed chilis, lime juice, stir, then add salt and more lime juice or more of the tomatoes as needed to produce a piquant broth. (You might like to add the chilis a little at a time and taste to make sure you aren’t exceeding your heat preference. You can always serve the remainder of the chili sauce on the side).
    Serve it forth, with a good selection of garnishes.

    The base number of servings for this recipe is 4
    OK

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