Red Chile Pozole

Pozole is a traditional Mexican stew typically made with pork or chicken, but this vegetarian version calls for a Plant-based Protein Starter from Pure Farmland instead. You can serve this hearty dish, topped with cilantro, avocado, and radishes, for lunch or dinner.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 400 Calories

Ingredients

• 1 teaspoon ground cumin
• 3 tablespoons olive oil, divided
• 4 cloves garlic, peeled and chopped
• 2 large bay leaves
• 2 cups tortilla chips
• ½ teaspoon dried Mexican oregano
• 6 cups low-sodium vegetable broth
• 1 (15 ounce) can yellow hominy, drained
• 1 pinch kosher salt, or more to taste
• 1 teaspoon mild chile powder
• 1 small yellow onion, peeled and diced (about 1 cup diced)
• 2 stalks celery, chopped (1/2 cup)
• 1 medium zucchini, diced (about 2 cups diced, about 10 oz whole)
• 1 pound Pure Farmland® Simply Seasoned Plant-Based Protein Starters
• 1 ancho chile in adobo sauce
• 3 tablespoons adobo sauce from can
• 8 sprigs of cilantro, small stems only, or more as needed
• 1 medium avocado, peeled and diced
• 2 medium radishes, thinly sliced
• 2 medium limes, each cut into 6 wedges

Recipe Instructions

Step 1

Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.

Step 2

Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.

Step 3

Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.

Step 4

To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.