Pozole de Frijol

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Pozole de Frijol

It never fails. Every lent season I crave pozole.  Big hearty bowls overflowing with chicken or pork nestled alongside hominy and chiles in a rich broth.  With only a few more days until Easter (the end of Lenten season) the cravings begin to haunt me.  Yesterday as I began pulling together the ingredients for my weekly pot of frijoles de olla I ran across a can of hominy in my pantry. {Sigh} my beloved pozole.  As I placed my frijoles on the stove top I thought there must be a vegetarian version of pozole that I can enjoy during Lent season.

There must be.

 

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Off to the computer!!  A few clicks… a few pages searches…  And there it was… in all its glory vegetarian pozole de frijol.  Hooray for me!!  Hominy, ancho chiles and frijoles.. it was almost too much for this gal. All my favorite flavors blended together in a steamy pot.  Happy with my find I decided to make it for dinner.  I had my freshly made frijoles, hominy and ancho chiles.  The recipe calls for diced tomatoes which I did not have, so I substituted canned tomatillos.  My pozole simmered away on the stove; my garnishes of avocado, onion, cilantro and lime were set out on the table then I decided to fry a few tortilla strips for crunch.

Big hearty bowls overflowing with frijoles and hominy nestled alongside chiles in a rich broth ~ take that cravings!!

 

 

Pozole de Frijol

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: serves 4

Receipe from herbivoracious Vegetarian Pozole de Frijol

Ingredients

  • 1 or 2 (or more) dried chilis de Arbol, ancho, or guajillo chilis to suit your preference
  • 2 tablespoons oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 6 cups mild vegetable broth
  • 1/2 15 oz. can diced tomatoes – those “fire roasted” ones would be good if you have them
  • 1 tablespoon dried oregano
  • 1 15 oz. can pinto beans, drained and rinsed
  • 2 15 oz. cans hominy, drained and rinsed
  • salt
  • juice of 2 limes

Instructions

  1. Soak the chilis in a bit of boiling water for 20 minutes or so, then puree in a mini food processor.
  2. In a large soup pot, saute the onion and garlic in the oil for 2 minutes over medium heat.
  3. Add the tomatoes, 2 teaspoons of salt, the oregano, and 6 cups of vegetable broth or water and bring to a simmer.
  4. Add the pinto beans and hominy and bring back to a simmer. Allow to simmer for ten minutes.
  5. 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.
  6. Serve it forth, with a good selection of garnishes.

Notes

I used 3 ancho chiles and replaced the dice tomatoes with canned tomatillos.

http://sweetlifebake.com/2012/03/30/pozole-de-frijol/
 Pozole de Frijol soups stews mexican lenten recipes holiday recipes dinners

 

I’m sharing this post with MLLA hosted by Girlichef

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Love beans like I do? Check out a few of my favorite recipes.

Frijoles Adobados

Enfrijoladas

Charro Beans

 

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  1. […] still have a few loose ends to tie up, but wanted to share a big bowl of comfort with you today.  This is New Year’s Day fare, what our family enjoys year after year.  To this day I have yet to perfect my mom’s recipe. My […]

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