Vegetarian Pozole

This vegetarian pozole is a hearty, flavorful stew that’s packed with nutritious ingredients.

With a blend of sautéed vegetables, fiber-rich beans, and nutritious hominy, this dish is a nutritious and satisfying meal option.

Plus, it’s easily customizable with a variety of toppings to suit your taste!

Ingredients

• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (16 oz) hominy, drained and rinsed
• 2 cups vegetable broth
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 small jalapeño pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Lime wedges, for serving
• Chopped fresh cilantro, for garnish
• Optional toppings: shredded cabbage, diced radishes, sour cream, shredded cheese, crispy tortilla strips

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Add the diced red bell pepper and small jalapeño pepper to the pot. Cook until the vegetables are tender, about 5 minutes.

Stir in the ground cumin, paprika, and cayenne pepper.

Cook for 1 minute. Add the diced tomatoes, vegetable broth, red kidney beans, black beans, and hominy to the pot.

Season with salt and pepper to taste.

Bring the mixture to a simmer. Reduce the heat to low and let cook for 20-25 minutes or until the flavors have melded together.

Taste and adjust the seasoning as needed.

Serve the pozole hot, with lime wedges on the side. Garnish with chopped fresh cilantro and offer optional toppings such as shredded cabbage, diced radishes, sour cream, shredded cheese, and crispy tortilla strips.

Notes

Use canned goods to make this recipe easier to prepare, but feel free to cook dried beans and hominy from scratch if you have the time.

For a spicier pozole, use more jalapeño peppers or add diced serrano peppers to the pot.

To make this recipe gluten-free, use gluten-free vegetable broth.

You can also customize the toppings to your liking, so don’t be afraid to get creative! If you want to make the pozole ahead of time, prepare everything except the final simmer, then refrigerate or freeze until ready to serve.

Nutrional Value

• Calories: 420
• Total Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrates: 65g
• Dietary Fiber: 10g
• Sugars: 10g
• Protein: 20g