Pinto Bean Pozole Verde

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.

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