Active Time: 15 Mins
Total Time: 15 Mins
Yield: Serves 4 (serving size: 1 1/4 cups)
Plan to put this easy and comforting vegetarian pozole on repeat all season long. The vibrant stew offers the smoky, delicately spicy, and bright flavors characteristic of traditional pozole, simply without the pork. Fresh spinach and red kidney beans add color and hearty texture, while also upping the iron and protein content of the pozole. So whether you or loved ones follow a meat-free diet or are simply looking to cut back a little on the animal protein, it’s a perfect (not to mention, perfectly simple) dish that’s sure to impress.
- 3poblano chiles
- 2small white onions
- 1 pound fresh tomatillos, husks removed and halved
- 1/2 cup packed chopped fresh cilantro leaves, plus more for serving
- 6garlic cloves
- 2jalapeño chiles, stemmed, halved and seeded
- 3 cups vegetable stock, divided (such as Swanson)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2(15-oz.) cans white hominy, drained and rinsed
- 1(15-oz.) can red kidney beans
- 5 ounces baby spinach, chopped
- 1 1/2 teaspoons kosher salt
- Matchstick radishes
How to Make It
Cut 2 of the poblano chiles in quarters. Cut 1 of the onions in quarters. Process quartered poblanos, quartered onion, tomatillos, cilantro, garlic, jalapeños, and 1 cup of the stock in a blender until smooth, about 1 minute.
Heat oil in a small Dutch oven over medium-high. Seed and dice remaining poblano, and dice remaining onion; add to hot oil, and cook, stirring often, until tender, 2 minutes. Stir in cumin, coriander, and oregano, and cook until fragrant, 1 minute. Pour in tomatillo mixture, and bring to a boil. Reduce heat to medium-low. Stir in hominy, kidney beans, spinach, salt, and remaining 2 cups stock. Cook until spinach is wilted and hominy and beans are warmed through, about 5 minutes. Top each serving with radishes and cilantro.
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