Name: Vegetarian Pozole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 cups dried or 2 (15 oz) cans of hominy, drained and rinsed; 1 medium onion, chopped; 3 cloves garlic, minced; 6 cups vegetable broth; 3 dried guajillo or ancho chiles, stemmed and seeded; 2 medium tomatoes or 2 tablespoons tomato paste; 1 medium zucchini, chopped; 1 cup mushrooms, sliced (optional); 1 teaspoon dried oregano (preferably Mexican oregano); 1 teaspoon ground cumin; Salt and pepper to taste; 1–2 tablespoons lime juice; 2 tablespoons olive oil; Toppings (optional):; Shredded cabbage; Sliced radishes; Diced avocado; Chopped cilantro; Lime wedges; Tortilla chips

Description

This Vegetarian Pozole is a hearty and flavorful Mexican soup made with hominy, vegetables, and smoky chile broth. It’s nourishing, customizable, and perfect for both weeknight dinners and special occasions.

Ingredients

2 cups dried or 2 (15 oz) cans of hominy, drained and rinsed
1 medium onion, chopped
3 cloves garlic, minced
6 cups vegetable broth
3 dried guajillo or ancho chiles, stemmed and seeded
2 medium tomatoes or 2 tablespoons tomato paste
1 medium zucchini, chopped
1 cup mushrooms, sliced (optional)
1 teaspoon dried oregano (preferably Mexican oregano)
1 teaspoon ground cumin
Salt and pepper to taste
1–2 tablespoons lime juice
2 tablespoons olive oil
Toppings (optional):
Shredded cabbage
Sliced radishes
Diced avocado
Chopped cilantro
Lime wedges
Tortilla chips

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Instructions

If using dried chiles, remove stems and seeds, then soak them in hot water for 15 minutes until softened.
Blend softened chiles with garlic, tomatoes or tomato paste, and a bit of broth to make a chili paste.
In a large pot, heat olive oil over medium heat. Sauté chopped onion and garlic until soft and fragrant.
Add the chili paste to the pot and cook for 2–3 minutes to enhance the flavor.
Stir in the vegetable broth, hominy, cumin, oregano, salt, and pepper. Bring to a simmer.
Add zucchini, mushrooms, or any other vegetables. Simmer for 20–30 minutes until vegetables are tender.
Adjust seasoning and stir in lime juice.
Serve hot with desired toppings such as cabbage, radishes, avocado, lime, and tortilla chips.

Notes

Using canned hominy speeds up prep time significantly.Adjust the heat by adding more or fewer dried chiles.This soup tastes even better the next day as the flavors meld.Add beans or tofu for extra protein.Freeze leftovers in individual portions for easy future meals.

Nutrition

Serving Size: 1.5 cups
Calories: 220
Sugar: 5g
Sodium: 540mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 6g
Protein: 6g
Cholesterol: 0mg