Vegetarian Red Pozole With Red Beans Recipe

Name: Vegetarian Red Pozole With Red Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large dried ancho chiles (2 ounces), wiped clean and stemmed; 2 cups chopped onion; 1/4 cup olive oil; 3 large garlic cloves, chopped; 1 tablespoon cider vinegar; 2 teaspoons ground cumin; 1 teaspoon dried oregano, preferably Mexican; Salt; 1 teaspoon sugar; 1/8 teaspoon ground cloves; 6 cups water, divided; 1 (29-ounce) can white hominy (also labeled pozole and mote blanco), rinsed and drained; 2 (15- to 16-ounce) cans kidney beans, rinsed and drained; 2 pounds zucchini, cut into 1/2-inch pieces; 2 cups fresh corn kernels or 1 (10-ounce) package frozen corn kernels; Freshly ground black pepper; Shredded lettuce, julienned radishes, chopped onion, additional dried oregano (preferably Mexican), and lime wedges for squeezing, each in separate small bowls

Servings: persons

4 large dried ancho chiles (2 ounces), wiped clean and stemmed
2 cups chopped onion
1/4 cup olive oil
3 large garlic cloves, chopped
1 tablespoon cider vinegar
2 teaspoons ground cumin
1 teaspoon dried oregano, preferably Mexican
Salt
1 teaspoon sugar
1/8 teaspoon ground cloves
6 cups water, divided
1 (29-ounce) can white hominy (also labeled pozole and mote blanco), rinsed and drained
2 (15- to 16-ounce) cans kidney beans, rinsed and drained
2 pounds zucchini, cut into 1/2-inch pieces
2 cups fresh corn kernels or 1 (10-ounce) package frozen corn kernels
Freshly ground black pepper
Shredded lettuce, julienned radishes, chopped onion, additional dried oregano (preferably Mexican), and lime wedges for squeezing, each in separate small bowls

1
Slit chiles open and remove seeds and veins. Heat a flat griddle or dry heavy skillet (not nonstick) over medium heat until hot, then toast the chiles, opened flat, 2 at a time, by pressing down and turning on either side with tongs, until fragrant and insides change color, about 1 minute.
2
Put chiles in a bowl with cold water to cover and let soak until soft, about 20 minutes.
3
While chiles are soaking, cook onion in oil in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until golden, 15 to 20 minutes.
4
Transfer chiles with tongs to a blender (discard soaking water) and add garlic, cider vinegar, cumin, oregano, 1/2 teaspoon salt, sugar, cloves, and 1 cup water. Blend until smooth, about 1 minute.
5
Add chile puree to pot and cook, stirring, 5 minutes.
6
Add remaining 5 cups water, hominy, beans, zucchini, corn, and 1/2 teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until zucchini is tender, about 20 minutes. Season to taste with salt and pepper.
7
To serve the stew, surround it with small bowls of the accompaniments and let the guests garnish their servings as they wish.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 large dried ancho chiles (2 ounces), wiped clean and stemmed, 2 cups chopped onion, 1/4 cup olive oil, 3 large garlic cloves, chopped, and more.

Yes, Vegetarian Red Pozole With Red Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Red Pozole With Red Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions