Vegetarian Pozole Recipes

Steps:

• Chop the garlic, onion, red bell pepper and zucchini squash.
• Heat the olive oil to a large pan on medium-high and add the garlic and onion until translucent, about 5 minutes.
• Add the red bell pepper and the zucchini and cook for another 2 minutes.
• Add the cumin, black pepper, cayenne pepper, chili powder and oregano. Stir to cover the veggies.
• Add the vegetable broth.
• Stir in the canned hominy and green chilies.
• Simmer, covered, for 45 minutes until the hominy is tender.
• If you have time, slow cook on low for approximately 4-6 hours.
• Serve in a bowl topped with optional garnishes and a side of warm corn tortillas.

Steps:

• Add several tablespoons of powdered broth (to your taste) to boiling water.
• Stir until dissolved.
• Add Textured vegetable protein chunks.
• Cover and remove from heat.
• Let the chunks absorb the liquid while you prepare the rest of the soup.
• In a large soup pot, saute onion until soft.
• Add garlic and continue sauteing until fragrance is released.
• Add chili powder to sauteed vegetables and mix well.
• Add 6 cups of water and bring to a boil.
• Stir in chilies, hominy and tomatoes.
• Add Textured vegetable protein chunks and additional broth powder to taste.
• Simmer for 10-20 minutes to blend flavors.
• Add fresh cilantro to bowl (Some folks don't care for the taste).
• Add a squirt of lime juice to taste.
• Serve with corn chips or tortilla chips.