Vegetarian Pozole

Often times the last thing that I want to eat when it’s hot outside is a soup!  However, this soup satiates my cold cravings as it’s loaded with chilled, crispy, fresh vegetables, herbs, and lots of fragrant zesty lime.  It’s so refreshing and filling.  I hope that you enjoy it as much as I do 🙂

Ingredients:

• 3 bay leaves
• 1 Tbsp of Mexican oregano
• 1 tsp of ground cumin 
• 1 vegetable bouillon cube.
• 4 dried ancho chilies
• 6 guajillo chilies.
• 5 cloves of garlic
• 1 tsp salt
• 1 30 oz can of Hominy

Garnishes (all optional):

• Thinly shredded cabbage
• Ranchero Cheese
• Chopped cilantro
• Chopped sweet onion
• Chopped avocado
• Fresh limes
• Thinly sliced radishes
• Crushed tortilla chips

Directions:

1. To create the stock: In a heavy pot bring 3 quarts of water to a low boil. Add three bay leaves, 1 Tbsp of Mexican oregano, 1 tsp of ground cumin and 1 vegetable bouillon cube.
2. To create the ancho-guajillo sauce: Remove the seeds, stems and light-colored veins from the inside of four (4) dried ancho chilies and six (6) guajillo chilies.
3. Boil 4 cups of water, remove from heat and soak the “cleaned” chilies for 20 minutes until the become soft.
4. Transfer chilies into a food processor with 5 cloves of garlic and 1 tsp salt and blend for at least 5 minutes.
5. Strain through a sieve to obtain a velvety smooth sauce.
6. Add this sauce to the stock.
7. Empty one 30 oz cans of white hominy into a large bowl and rinse thoroughly.
8. Add the hominy to the stock.
9. Simmer the combined ingredients in the stock pot for about an hour. When done, ladle some pozole into a bowl and top with garnishes.