Vegetarian Pozole

Sorry I didnt see your post earlier about St. Nicholas day Jessica. Though even if I did I dont know of any fast friendly traditional St. Nicholas deserts that the kids would enjoy. I'll see what I can come up with for next year.

Everyone loved this Vegetarian version of Pozole at potluck this last Sunday. I was even told that I'm an honorary Mexican.

Pozole is a rich soup traditionally made with chunks of pork simmered in a red chili broth with hominy. I substituted beans for the pork and made it in a slowcooker. The long slow cooking made for a very rich flavor. Give it a try and let me know what you think!

Vegetarian Pozole

1 lb. pink beans
20 oz. vegetable broth
18 dried New Mexico red chilies
10 cloves garlic 5 minced fine and 5 left whole
2 tbs whole cumin seed
1 large onion cut in quarter
3 29 oz. cans Mexican style hominy
2 tbs dried oregano
salt and pepper to taste


Put the beans and vege broth in a slowcooker set to High.
Remove the stems and most of the seeds from the chilies (the more seeds the hotter). Break the chilies in 3 to 4 pieces and put in a saucepan with the onion, whole garlic cloves and cumin seed. Cover with water, bring to a boil, lower heat and simmer for about 1 1/2 hours. Remove the chili from the heat and blend smooth in a blender. Add this to the slowcooker along with the hominy and oregano. Season with salt and pepper to taste. Allow to cook about 12 to 14 hours, until the beans are tender.

Serve with shredded cabbage, finely diced onion, chopped cilantro and lemon wedges to be add individually by the diners. Enjoy!