Pozole Rojo
with
Potatoes and Black Beans
I was inspired last week by two of my Latin associates. They were asked to prepare their families authentic Pozole recipe for a health fair that we were supporting. I had noticed the time and passion they had as they prepared the chilies, the tomatillos, the braised pork and chicken.
As you probably know, there are many recipes for Pozole. Some enjoy preparing their recipe as a green one and others like red. The only real difference is the peppers that are being used. Whether it's Serrano, Pasilla, or even Poblano, they all contribute to a unique taste.
Today I decided to prepare a new recipe without the pork or chicken and used dried red Mexican chilies. I wanted to share a vegan twist on this classic soup and show how simple and delicious a veggie soup can be.
1 Tablespoon Olive Oil
1/2 Cup Potatoes, medium diced
1/4 Cup Onion, medium diced
1/4 Cup Carrot, medium diced
1 Teaspoon Garlic, chopped
1 Each Whole Dried Red Mexican Chile
1/2 Cup Tomatoes, fresh, medium diced
1/2 Cup Hominy, cooked
1/2 Cup Black Beans, cooked
2 Quarts Vegetable Stock
1 Tablespoon "Spike" Seasoning
1/4 Teaspoon Mexican Oregano, dried
1/4 Cup Cilantro, chopped
Toppings:
Baked Corn Tortilla Strips
Avocado, diced
Cabbage or Kale, shredded
Red Radishes, sliced
In a large sauce pot, sauté the potatoes, onions and carrots together for 3-4 minutes. Add the garlic and cook for another minute. Add the whole dried chile, tomatoes, and the vegetable stock. Bring to a simmer and cook for 5 minutes or until the potato is soft but not overcooked.
Remove 2 cups of the soup as well as the whole red chile and puree in a blender. Add back into the soup. This step will help give body and more flavor from the chile.
Add the hominy, black beans, spices and fresh cilantro to the pot. Cook for another 2 minutes or until beans are hot.
Garnish with baked corn tortilla strips, fresh avocado, shredded cabbage or kale and a few slices of red radish.