Vegetarian Pozole

🛒 Ingredients

• Canned Hominy (drained) 120 g · 100 kcal
• Dried Guajillo Chiles (rehydrated, pureed) 25 g · 15 kcal
• Dried Ancho Chiles (rehydrated, pureed) 10 g · 7 kcal
• Vegetable Broth 130 g · 8 kcal
• Yellow Onion (diced) 15 g · 6 kcal
• Garlic Cloves (minced) 3 g · 4 kcal
• Canned Pinto Beans (drained) 40 g · 44 kcal
• Canned Diced Tomatoes (undrained) 40 g · 8 kcal
• Olive Oil 2 g · 18 kcal
• Mexican Oregano (dried) 1 g · 3 kcal
• Ground Cumin 1 g · 4 kcal
• Green Cabbage (shredded) 25 g · 7 kcal
• Radishes (sliced) 15 g · 2 kcal
• White Onion (diced for garnish) 10 g · 4 kcal
• Lime Wedge (juice) 10 g · 3 kcal
• Fresh Cilantro (chopped) 3 g · 0 kcal
• Avocado (diced) 20 g · 33 kcal

👨‍🍳 Instructions

1. Destem and deseed the dried guajillo and ancho chiles. Place them in a bowl, cover with hot water, and let soak for 20-30 minutes until softened.
2. Drain the softened chiles, reserving some soaking liquid. Blend chiles with a small amount of vegetable broth or reserved liquid until smooth, then strain the puree through a fine-mesh sieve, pressing to extract all liquid, and discard solids.
3. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced yellow onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
4. Stir in the chile puree, ground cumin, and Mexican oregano. Cook for 2-3 minutes, stirring constantly, until the puree darkens slightly and becomes fragrant.
5. Pour in vegetable broth, drained hominy, drained pinto beans, and canned diced tomatoes. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 30-45 minutes to allow flavors to meld. Season with salt to taste.
6. While the pozole simmers, prepare the garnishes: shred cabbage, slice radishes, dice white onion, cut lime wedges, chop fresh cilantro, and dice avocado.
7. Ladle the hot pozole into bowls. Garnish each serving generously with shredded cabbage, sliced radishes, diced white onion, fresh cilantro, diced avocado, and a lime wedge.