After our cheese and cookie night, our bodies were craving a healthy, vegetable-heavy meal. After looking through various cookbooks, we decided to make a Vegetarian Pozole from Moosewood Restaurant's cookbook. The pozole is a flavorful, hearty stew with squash, bell peppers, hominy, and a bunch of chipotle peppers. We topped our stew off with chopped avocado, crumbled queso freso, and a sprinkle of cilantro. I am extremely glad that I had lunches of this for the rest of the week.
Vegetarian Pozole (Moosewood Restaurant's New Classics)
We added chopped chard to the pozole as well for some added green and nutrients. Feel free to add extra vegetables if you want more nutrition or just need to get rid of something in the fridge. I don't think you can go wrong with this recipe.
4 Tbs. vegetable oil
2 cups chopped onions
2 garlic cloves, minced or pressed
1/8 plus 1/4 tsp. salt
3 1/2 cups canned tomatoes with juice, chopped (28-oz. can)
3 to 4 cups peeled, seeded, can cubed delicata squash [or butternut]
4 cups coarsely chopped red or green bell pepper
4 cups drained hominy (two 15-oz. cans)
2 tsp. fresh lime juice
2 to 3 Tbs. minced chipotles in adobo sauce
1 Tbs. chopped fresh oregano, sage, or epazote
grated Monterey Jack, avocado cubes, crushed tortilla chips, chopped fresh cilantro, shredded lettuce, fresh lime wedges
1. Warm the oil in a soup pot. Add the onions and saute on medium-high heat for 5 to 7 minutes, until golden. Stir in the garlic and 1/8 tsp. of the salt and saute for 2 minutes more. Add the tomatoes and squash and simmer for about 10 minutes.
2. Add the bell peppers, cover, and cook for 10 to 15 minutes, until the squash is tender. Stir in the hominy, [greens], lime juice, chipotles in adobo sauce, the remaining 1/4 tsp. of salt, and the oregano, sage, or epazote. Simmer for 5 minutes.
3. Serve with your favorite garnishes.
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