Fire Roasted Green Chile Vegetable Pozole
I crave pozole year round! Pork, beef, chicken, shrimp and yes even vegetable pozole is so delicious and satisfying!
Servings 5 Servings
Ingredients
- 2 tablespoons oil
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1-2 serrano minced
- 2 large carrots sliced
- 1 medium zucchini diced
- 2 ears of corn sliced
- 1 medium russet potato washed and diced
- 1 teaspoon Mexican oregano crushed
- 1 teaspoon dried epazote optional
- 1 full cup fire roasted green chile previously roasted Hatch, New Mexico or Anaheim
- 28 oz hominy maiz pozolero, drianed
- 4 cups water or vegetable broth
- 4 teaspoons chicken or vegetable bouillon powder, optional
- all of tomatillo/spinach salsa see recipe below
Spinach Tomatillo Salsa
- Spinach/Tomatillo Salsa
- 2 packed cups fresh baby spinach
- 4-6 tomatillos, roughly chopped
- 1/2 cup cilantro, chopped
- 2 serrano peppers, chopped
- 2 cloves of garlic, sliced
- 1 1/2 cups water
- Salt and pepper, to taste
Garnish
- cabbage
- radish
- lime
- avocado crushed chile piquin
Instructions
For Salsa
- Add all of the ingredients to the blender. Blend on high until smooth. Reserve.
For Pozole
- In a large pot, heat 2 tablespoons of oil to medium heat. Add the onion, garlic, serrano and carrots. Season lightly with salt and pepper and saute for 6-8 minutes.
- Add all of the remaining ingredients in the order listed. Bring to a boil, reduce to a simmer and continue cooking for 30 minutes or until potatoes are cooked. Taste for salt as it cooks down.
- Garnish with your favorite toppings.