Cold? Don't worry, I have the perfect thing to warm up those Popsicle-toes. This vegetarian pozole (inspired by my good friend Alison King) is big on flavor, easy to make and perfect for breakfast, lunch or dinner.
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Ingredients
3cups white hominy
12cups low sodium vegetable stock
2sweet potatoes, cubed
1parsnip, cubed
3cups Hatch green chile peppers
3tablespoons New Mexico chili powder
4dried new mexico chili peppers, shredded
1onion, chopped
4Cloves garlic, minced
1Bunch cilantro, chopped
2tomatoes, whole
3chipotle peppers in adobo sauce, chopped
2tablespoons miso
1teaspoon Mexican oregano, to taste
Salt, to taste
Instructions
Toss 3 cups of white hominy, 12 cups of vegetable stock, 1 parsnip, 3 cups of hatch green chili peppers, 3 tablespoons of red chili powder, 4 dried New Mexico chili peppers, 1 onion, 4 cloves of garlic, 1 bunch of cilantro, 2 tomatoes, 3 chipotle peppers in adobo sauce, 2 tablespoons of Miso, 1 teaspoon of Mexican oregano and salt into a large stockpot.
Bring it to a simmer on a medium-low heat, and let it cook for about an hour. Why that cooks, check out my how to on chile peppers for info on buy, storing, and roasting them, since you clearly like hot food.
Add in the cubed sweet potatoes and let it cook for an additional 30 minutes, or until the potatoes are tender.
Garnish the pozole with cilantro and jack cheese. If you are enjoying it for breakfast, try a poached egg on top. You won't regret it!