Vegetarian Pozole Rojo

Name: Vegetarian Pozole Rojo
Yield: 4 servings
Ingredients: Pozole; 6 dried red chiles such as Ancho, Guajillo and New Mexico (feel free to mix); 8 oz shiitake mushrooms, sliced thin; 1 tsp soy sauce; 1 Tbs grapeseed oil; 1 onion, diced; 1 carrot, diced; 3 cloves garlic, minced; 1 1/2 tsp cumin; 1/2 tsp oregano; 2 small zucchini, quartered lengthwise and sliced; 29 oz can hominy, drained and rinsed, or cook dried hominy (about 3 cups cooked); 1/2 cup fire-roasted crushed tomatoes Salt and pepper Garnish; 1/4 green cabbage, shredded finely; 4 radishes, sliced thin cilantro sprigs limes, quartered avocado (optional) toasted pepitas (optional)

Serves 4

Adapted from Amy Endemann

cabbage summer squash

Method

Serves 4-6

1
Make the chile sauce: Pull off the tops of the chiles and remove the seeds. Toast in a large pot over medium heat until softened, about 3 minutes. Add 2 cups of water and bring to a boil, then reduce heat and simmer 10 minutes. Using an immersion blender or food processor, blend until smooth.
2
Meanwhile, prep all the vegetables. Place the mushrooms in a bowl and drizzle over the soy sauce and stir to combine.
3
Remove the chile sauce from the pot and give the pot a quick rinse. In the same pot, heat the oil over medium heat, then add onion, carrot, garlic, cumin, oregano and 1/2 tsp salt. Sauté for about 5 minutes. Add the zucchini and mushrooms plus another pinch of salt and cook for another 3 minutes.
4
Pour the chile sauce, hominy and tomatoes over the vegetables. Add 1 cup of water and stir. Simmer for 15 minutes. Taste and season with salt and pepper.
5
To serve, ladle pozole into bowls and top with cabbage, radishes, cilantro and serve lime wedges on the side

From the farm's kitchen

View the original recipe