The Food Pharmacy
  • Home
  • About Us
    • Contact Us
    • Media and Collaborations
    • Photos/Videos
    • Resources
    • Testimonials
  • Free eBook
  • Classes/Events
    • Personalized Cooking Classes
  • Recipes
  • Services
    • Services
    • Personalized Coaching
    • Group Coaching
    • JumpStart Session
    • Private Cooking Classes
    • Coaching Sign Up
  • Shop
    • Shop
    • Apparel
    • Plant-Based Power Bowls eBook
    • Plant-Based Burgers eBook
    • Family Favorites eBook
    • Power Brunch Favorites
    • Thanksgiving eBook
    • Virtual Library
  • Español
  • Home
  • About Us
    • Contact Us
    • Media and Collaborations
    • Photos/Videos
    • Resources
    • Testimonials
  • Free eBook
  • Classes/Events
    • Personalized Cooking Classes
  • Recipes
  • Services
    • Services
    • Personalized Coaching
    • Group Coaching
    • JumpStart Session
    • Private Cooking Classes
    • Coaching Sign Up
  • Shop
    • Shop
    • Apparel
    • Plant-Based Power Bowls eBook
    • Plant-Based Burgers eBook
    • Family Favorites eBook
    • Power Brunch Favorites
    • Thanksgiving eBook
    • Virtual Library
  • Español
ABSOLUTELY delicious

Recipes

Pinto Bean Pozole Verde

6/27/2020

Comments

 
Picture

Pinto Bean Pozole Verde

Main Courses, Soups

Difficulty: Easy Servings: Serves 6 Source: The Food Pharmacy

Description

Pozole is a traditional Mexican stew that is frequently served on holidays and other celebrations. This delightful plant-based alternative replaces the chicken and pork with pinto beans and soy curls.

Ingredients

1½ pounds tomatillos, husks removed

1 medium white onion, cut in half then sliced into eighths

2 jalapeños (optional)

1 cup rehydrated soy curls

4 cups cooked pinto beans

1 tsp ground cumin

1 tsp dried oregano

1 29-ounce can hominy, drained and rinsed

1 dried bay leaf

6 cups low-sodium vegetable broth

½ tsp sea salt

Herbamare® to taste

½ cup chopped cilantro

garnishes of choice, such as crispy homemade tortilla strips, chopped cilantro, sliced jalapeños, fresh lime wedges


Directions

1. Preheat the oven to 450°F.

2. Place the tomatillos, white onion, and jalapeños (if using) on a rimmed baking sheet.

3. Roast in the oven for 25 minutes, then let cool at room temperature for 5 minutes.

4. Transfer the roasted vegetables to a food processor. Blend until mostly smooth and add the mixture to the pot.

5. Meanwhile, season the soy curls with Herbamare and add to a soup pot.

6. Add the ground cumin, oregano, hominy, bay leaf, sea salt, and vegetable stock in the pot.

7. Cook at medium heat for 20 minutes.

8. When ready to serve, taste for seasoning, add cilantro and more seasonings to taste, and serve with garnishes of choice.

Notes

Serve with baked oil free corn tortilla strips and green onions.

Back to Recipes


Comments

    Categories

    All
    Baked Casseroles
    Beverages
    Bowls
    Breakfast
    Burgers
    Condiments
    Desserts
    Egg Replacements
    Español
    Fruit
    Gluten Free
    Granola
    Hot Cereal
    Hummus And Pates
    Main Courses
    Mayo
    Meat Alternatives
    Pancakes
    Pasta
    Potatoes
    Puerto Rican Cuisine
    Salads
    Sauces
    Side Dish
    Smoothies
    Snacks
    Soups
    Soy Curls
    Spreads
    Sweeteners
    Tex-Mex
    Tofu
    Toppings
    Waffles


    Picture

    Picture

    Picture

    Picture

    Picture

    Picture

    Picture

    Picture

    Join Our List



Copyright © The Food Pharmacy 2006-2021
941-320-8163

Evelisse@TheFoodPharmacy.com
Picture
This website is for informational purposes only. Consult your physician prior to changing your diet.  The information, data, material contained, or presented is not intended to be taken as medical advice.  
Picture
Picture

Join Our List


Terms of Use and Privacy Policy