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.
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!!
- 3 dried ancho chiles stems, seeds removed and rinsed
- 4 cups water
- 2 tablespoons oil
- 1 medium onion diced
- 4 cloves garlic minced
- 6 cups vegetable broth
- 1- (15 ounce) can diced tomatoes
- 2 teaspoons salt
- 1 tablespoon dried oregano
- 1 (15 ounce) can pinto beans, drained and rinsed
- 2 (15 ounce) cans hominy, drained and rinsed
- Lime juice
- Fried tortilla strips optional
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Bring water in a saucepan to a boil, add chiles, reduce heat and simmer for 10-15 minutes or until chiles are soft and pliable. Blend in a blender with 1 cup of soaking water until smooth, set aside.
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In a large pot heat oil over medium high heat, sauté the onion and garlic in the oil for 5 minutes over medium heat until light and translucent.
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Add the tomatoes, salt, oregano, and vegetable broth and bring to a simmer.
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Add the pinto beans and hominy and bring back to a simmer. Allow to simmer for ten minutes.
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Add the pureed chile sauce, stir, then taste for seasoning. Simmer an additional 5 minutes.
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Serve warm, with lime juice and fried tortilla strips.
Love beans like I do? Check out a few of my favorite recipes.
It look so delicious and comforting!
Cheers,
Lia.
I can’t tell you how much I love love love Pozole Bonnie but have never added pinto to mine. I will next time. GORGEOUS FLAVORS!
chow 🙂 Devaki @ weavethousandflavors
What a delicious vegetarian meal! Glad you found this and shared!
I love the use of fire roasted tomatoes. They always add so much more flavor. This looks outstanding.
we always want what we can’t have, or so i’ve heard. 🙂 this is an amazing soup from start to finish–love those garnishes!
yum… could settle down with a bowl of this anytime, and without meat even – like your substitutions too
I adore hominy in soups. Beautiful photos and delicious looking soup. Made me instantly hungry!
I love posole and never tire of it. I cannot wait to try your version. Its the perfect comfort food.
I made a pot of New Mexico pork posole last weekend, but have never had vegetarian pozole. Yours looks absolutely delicious and quite different that what I’m use to. Love it!
This sounds delicious … and your photos are gorgeous! I had to pin it to the BEST food blogger recipes board: http://pinterest.com/bachelorsgrill/best-food-blogger-recipes/
YES!! I can’t even tell you how excited I am that you posted this! I love hominy and posole and to find a veg version approved by you…perfecto!
Y.U.M. This looks absolutely amazing! I’d never really even thought about a meatless pozole – but now I’m going to have it on the brain until I’ve tried it. Thanks so much for sharing this with MLLA this month 🙂
No wonder you crave pozole. It looks so good!
Comforting and tasty! A wonderful dish.
Cheers,
Rosa
Oh my…this looks amazing!! So hearty. I always use fire-roasted tomatoes, too – they make such a difference. I’m going to whip some of this up this weekend!