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Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 10 mins
If you came to this recipe looking for a classic pozole, I can tell you right now this isn't it. This particular version was born out of my $15 budget cooking challenge, where I had fairly limited ingredients to work with.
Soup is always a good idea when cooking on a budget, and this one was no exception. By adding liquid as simple as plain water, you can stretch out your ingredients to be more filling, more easily digested, and so very comforting. Although usually made with pork, this pozole is actually completely vegan—but that doesn't mean it's lacking in texture or flavor.
Making use of all the veggies I had at my disposal, this mix has sweet onions and carrots, creamy pinto beans, chewy hominy bits, and tender radish chunks that excel at soaking up all the delicious aromas in the fragrantly spiced broth. I also added in a touch of leftover beets, as well as some cauliflower florets to bulk out the pot. With a touch of tomato marinara for some natural MSG, I was very happy to sip down my bowl of goodness.
To jazz it up for serving, do deck it out with slices of rich avocado, zippy pickles, crunch raw radish, and whatever else you want. If you're not vegan, a big dollop of sour cream would be a very nice cherry on top of this metaphorical cake.
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Ingredients
- 2 Tbsp.
extra-virgin olive oil
- 1/2
yellow onion, minced
- 1 tsp.
garlic powder
- 1 tsp.
ground cumin
- 1 tsp.
ground coriander
- 1/2 tsp.
dried oregano
- 1/2 tsp.
crushed red pepper flakes
- 1/2 tsp.
freshly ground black pepper
- 1 tsp.
kosher salt
- 1/4 tsp.
MSG (optional)
- 1 cup
soaked pinto beans, drained
- 4
red radishes, quartered
- 1/2
carrot, chopped
- 1 cup
cauliflower florets
- 2 Tbsp.
marinara or salsa
- 1 cup
soaked or canned hominy, drained
- 1/4 tsp.
baking soda
- 3 cups
water
For topping
Sliced avocado
Sliced radish
Beet greens (optional)
Directions
- Step 1In a large pot over medium heat, heat oil. Add onion, garlic powder, cumin, coriander, oregano, red pepper flakes, pepper, salt, and MSG (if using). Cook, stirring frequently, until onions begin to caramelize slightly, 5 to 6 minutes.
- Step 2Add in pinto beans and stir to combine. Add radishes, carrot, and cauliflower, and cook, stirring frequently, until softened. Add marinara, hominy, baking soda, and water.
- Step 3Bring to a boil, then reduce heat to medium-low and cover with a lid slightly ajar. Let cook 10 minutes, then turn off heat, cover with lid completely, and let sit for 30 minutes.
- Step 4After 30 minutes, uncover and test beans for tenderness. If beans are not completely creamy, return pot to a simmer and cook for 5 to 10 more minutes until desired consistency.
- Step 5Top with avocado, radish, pickles, and greens before serving.
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