Chicago Tribune Vegetarian Pozole Recipe Made Easy

Pozole is a beloved Mexican stew traditionally made with pork, hominy, and a rich, flavorful broth. However, for those embracing a vegetarian lifestyle or simply craving a lighter, meat-free option, the Chicago Tribune Vegetarian Pozole recipe offers a delicious and hearty alternative that doesn’t compromise on taste.

This version uses wholesome vegetables, hominy, and a blend of traditional spices to create a comforting bowl of goodness that warms the soul and excites the palate.

This vegetarian pozole captures the essence of the original dish with its vibrant flavors and satisfying textures. It’s perfect for cozy family dinners or for impressing guests with a unique twist on a classic.

Beyond just being meat-free, this recipe is packed with nutrients, easy to prepare, and adaptable to your preferred level of spice and ingredient availability. Get ready to dive into a bowl of wholesome, colorful, and deeply flavorful pozole!

Why You’ll Love This Recipe

This vegetarian pozole recipe is a treasure for both vegetarians and meat-eaters alike. It retains all the traditional charm of pozole while being completely plant-based.

• Rich and Flavorful: Using a blend of chiles, hominy, and fresh veggies, it offers a complex and satisfying taste.
• Nutritious and Filling: Packed with fiber, vitamins, and plant protein, it’s a wholesome meal on its own.
• Easy to Customize: You can adjust the heat level or add different vegetables based on what’s in season or your preferences.
• Perfect for Any Occasion: Whether it’s a weeknight dinner or a festive gathering, this pozole will impress.

Ingredients

• 2 tablespoons olive oil
• 1 medium white onion, finely chopped
• 4 cloves garlic, minced
• 2 poblano peppers, roasted, peeled, and diced
• 1 can (29 ounces) hominy, drained and rinsed
• 4 cups vegetable broth
• 2 cups water
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano, preferably Mexican oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (adjust to taste)
• 1 cup diced zucchini
• 1 cup diced carrots
• 1 cup chopped kale or spinach
• Salt and freshly ground black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish
• Thinly sliced radishes, for garnish
• Shredded cabbage, for garnish
• Avocado slices, optional garnish
• Crumbled queso fresco or cotija cheese, optional (omit for vegan)
• Warm corn tortillas or tortilla chips, for serving

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Blender or immersion blender (optional for thickening)
• Wooden spoon or spatula
• Measuring spoons and cups
• Roasting pan or skillet (for roasting poblanos)
• Strainer or colander (for rinsing hominy)
• Serving bowls and ladle

Instructions

1. Roast the poblano peppers: Place the poblanos directly over a gas flame or under a broiler. Turn occasionally until the skin is charred and blistered, about 5-7 minutes. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes. Peel off the charred skin, remove seeds, and dice the peppers.
2. Sauté aromatics: Heat the olive oil in your pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
3. Add spices and vegetables: Stir in the cumin, oregano, smoked paprika, and chili powder. Cook for 1 minute to toast the spices. Add the diced roasted poblanos, zucchini, and carrots. Cook for another 5 minutes, stirring occasionally.
4. Add broth and hominy: Pour in the vegetable broth and water. Bring to a boil, then reduce heat to a simmer. Add the hominy and let the pozole simmer gently for 25-30 minutes, or until the vegetables are tender.
5. Incorporate greens and season: Stir in the kale or spinach and cook until wilted, about 3-5 minutes. Season with salt and pepper to taste. If you prefer a thicker broth, use a blender to purée a small portion of the soup and return it to the pot, stirring well.
6. Finish with lime and garnish: Remove from heat and stir in the fresh lime juice. Ladle the pozole into bowls and top with cilantro, radishes, shredded cabbage, avocado slices, and cheese if using.
7. Serve warm: Enjoy your vegetarian pozole with warm corn tortillas or crunchy tortilla chips for an authentic experience.

Tips & Variations

For a smoky depth, try adding a chipotle pepper in adobo sauce during step 3. You can also swap out the zucchini and carrots for other seasonal veggies like corn or sweet potatoes. If you want a vegan version, simply omit the cheese garnish or use a plant-based alternative.

If you prefer a heartier stew, add cooked black beans or lentils along with the hominy. For a spicier kick, serve with extra sliced jalapeños or a drizzle of hot sauce on the side.

Nutrition Facts

Serving Suggestions

This vegetarian pozole is wonderfully versatile when it comes to serving. For a complete meal, pair it with a crisp green salad or Mexican street corn (elote) on the side.

Warm corn tortillas or tortilla chips are essential accompaniments. For extra flavor, you can serve with a side of Pickled Cherry Peppers to add a tangy bite.

For dessert options that complement this hearty dish, explore our Peanut Butter Gelato Recipe or the wholesome Thelma Sanders Squash Recipe for a comforting finish.

Conclusion

The Chicago Tribune Vegetarian Pozole recipe is a fantastic way to enjoy a traditional Mexican favorite without meat. Its vibrant blend of spices, vegetables, and hominy come together to create a satisfying and nourishing stew that’s perfect for any season.

Whether you’re cooking for vegetarians or simply looking to add more plant-based meals to your repertoire, this pozole hits all the right notes with ease and elegance.

By following this recipe, you’ll not only enjoy a delicious meal but also embrace the rich cultural heritage behind pozole. It’s a recipe that brings warmth, comfort, and a touch of Mexican tradition to your table.

Don’t forget to experiment with the garnishes and spices to make it your own—happy cooking!

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