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Active Time
50 minutes
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Total Time
1 hour and 10 minutes
This vegetarian take on a traditional Mexican red pozole—pozole being the name not only of a type of stew, often made with pork, but also of the large dried corn kernels (hominy) integral to the mixture—is rich and satisfying. The accompaniments are an essential and fun part of the dish, adding some fresh crunch to the toothsome bite of hominy, beans, and vegetables. It's the perfect meal to have waiting on the back of the stove for family and friends as they straggle in from near and far for a holiday weekend.
Ingredients
Makes about 4 quarts, serving 8
Accompaniments:
Step 1
Slit chiles open and remove seeds and veins. Heat a flat griddle or dry heavy skillet (not nonstick) over medium heat until hot, then toast the chiles, opened flat, 2 at a time, by pressing down and turning on either side with tongs, until fragrant and insides change color, about 1 minute.
Step 2
Put chiles in a bowl with cold water to cover and let soak until soft, about 20 minutes.
Step 3
While chiles are soaking, cook onion in oil in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until golden, 15 to 20 minutes.
Step 4
Transfer chiles with tongs to a blender (discard soaking water) and add garlic, cider vinegar, cumin, oregano, 1/2 teaspoon salt, sugar, cloves, and 1 cup water. Blend until smooth, about 1 minute.
Step 5
Add chile purée to pot and cook, stirring, 5 minutes.
Step 6
Add remaining 5 cups water, hominy, beans, zucchini, corn, and 1/2 teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until zucchini is tender, about 20 minutes. Season to taste with salt and pepper.
Step 7
To serve the stew, surround it with small bowls of the accompaniments and let the guests garnish their servings as they wish.
•Like all stews, the flavor of pozole improves as it stands. It will be even better when made up to 2 days ahead.
How would you rate Vegetarian Red Pozole with Red Beans?
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Reviews (15)
Back to TopHubby and I recently went veg (ok, well, more truthfully pescatarian) and I've been trying to find veggie versions of recipes we usually eat that aren't built around soy proteins (they get old after a while!) He lives for Mexican food and my usual chicken pozole was missed. This recipe hit the mark with all it's wonderful flavors. The only subs I made was to use low-sodium vegetable stock instead of plain water and added some minced jalapeno for a little heat. Happy to add this to our regular rotation!
wonsuponatime
Los Angeles
4/9/2018
This was delicious, easy and we will be making this again. I made rice and grilled chicken as an add in, along with all the other stuff. Our store didn't have dried whole anchos so I ended up using anchor powder. I also used vegetable stock. This fed 9 adults.
Cup
12/27/2017
This was delicious, and I didn't think it was very difficult either. I was concerned it might be too spicy hot, but it was not. It seemed just right. I liked the extra toppings, and I went with avocado, shredded cabbage, chopped onions, cilantro, squeezed lime juice. Served it with some warm tortillas. My husband doesn't like the texture of cooked zucchini. Next time I might use a different vegetable---perhaps some sweet potatoes.
lylemontgomery
Gautier MS
11/5/2016
This recipe was amazing! The only difference I made was that I added some mushrooms. I didn't miss the meat either. Thanks for the recipe.
mrscassie2013
Silverdale, WA
6/6/2016
我做这道菜,一个传统的猪肉posole for a holiday buffet. This pot was emptied first and I had many requests for the recipe.
cynosure
Portland, Oregon
12/10/2014
Very flavorful - didn't miss the pork at all.
amitjs
San Francisco, CA
11/22/2014
This was delicious with a few amendments. It is winter, so I used fresh pumpkin in place of zucchini. Other winter squash would probably also work well. I decreased the sugar to one teaspoon, as suggested by others, and substituted one chipotle chile in adobo sauce for the chiles-much easier and delicious. I added chopped cilantro at the end. Mexican oregano is a must. A squeeze of lime at the end definitely brightened the flavors.
basildoc
Denver, CO
1/6/2014
I agree that the toppings are a must: there seemed to be a shortage of acid when I made it. I added a Costeño and Arbol chili for some sweetness and heat. Also upped the salt and cumin upon tasting. The lime and avocado help. But the day after I made it, I added a can of crushed tomatoes. Made it more of a chili than a pozole, but I liked the flavor better. Nice balance of flavors though, even without the stock.
Emily5260
Washington, DC
1/3/2014
This recipe is perfect as is. Lime and Avocado topping is a must.
hcromarty
Chicago
10/21/2013
This recipe was very easy to make. Great for the not so experienced chefs like myself. The only thing I did differently was add a can of green chilies. My husband and I liked it a bit on the spicier side.
jodiiio
Palm Desert
11/12/2012
Delicious! I think the directions are terrific the way they are. It is not often you find a vegan meal so good. Not too spicy either. Careful not to burn the anchos. Serve over boiled cut potatoes for something a little more filling. Lettuce, radish, lime and avocado on top. Yummmmmm
Anonymous
wa
11/5/2012
I have to admit I was a little skeptical that this would have depth of flavor without stock, but it was fantastic! I made it two days ahead to let the flavors meld. I quadrupled the recipe for a crowd and used both zucchini and butternut squashes. The pot was clean at the end of the night. Served shredded chicken on the side, as well as rice. I will definitely make this again.
kljh
Saint Paul, MN
10/24/2012
After reading the other comments I decided to substitute the water with turkey stock and use only one can of white hominy. It was really good. The accompaniments are a must - we added avocado and fresh corn tortillas to the list and it was yummy.
lindseymwood
5/8/2012
Easy. Flavorful. Clean tasting, for pozole (sans chicken fat). Adaptable (you could throw in some leftover shredded chicken breast if so inclined). Will make this again.
davissalinas
South Texas
4/1/2012
Used homegrown anchos, and made as directed except for using a firm winter squash instead of the out of season zucchini. Leftovers have been a hit with company, and nutritious. Would rate 3-4 stars, as I made with a little flavor boost from the following: adding 2 anchos roasted and chopped coarsely and 3 chopped cloves of garlic, 1 tsp cumin, 2 tsp oregano, using chicken stock instead of water, and adding a sprinkling of extra salt and cayenne, all added before final simmering.
Anonymous
Washington State
2/9/2012
