Vegetarian Pozole

My Spanish speaking sister turned me onto Pozole, and we tried a vegetarian recipe this week that was pretty satisfying. I like it with lots of lettuce/radishes and lime on top. mmm.
hot & spicy and cold & crunchy

Recipe from
Photo from Looks good tastes good. I think I will try this version next time.
http://looksgoodtastesgood.blogspot.com/2012/05/vegetarian-pozole.html

Vegetarian Pozole Stew

Ingredients:

• 1 15 ounce can hominy (maíz pozolero)
• 1 small onion, whole
• 1 small garlic head, whole
• 2 bay leaves
• ½ to ¾ tsp oregano leaves
• 2 small chilacates or chile ancho (dried poblano chiles)
• 10-12 cups water or vegetable broth
• 1 pound chopped mushrooms
• 3 tbsp olive oil
• Salt to taste
• Cabbage or iceberg lettuce, radishes, onion and key lime to garnish

Preparation:

In a big pot bring the water or vegetable broth to a boil and add the hominy. You want enough water or vegetable broth to cover the hominy and a little bit more; it is supposed to be "stocky".

Add the onion whole, the garlic head whole and unpeeled, and the bay and oregano leaves.

In a separate small pot add the chilacates (dried poblano chiles) in just enough water to cover them, then bring to a boil just until soft. Set this pot aside.

When the big pot boils and the onion and garlic are soft, take them out and process in the blender the chilacates with about half boiled onion and 3 or 4 boiled garlic cloves, sift and add to the big pot.

Add salt to taste.

In skillet heat olive oil and sautee the mushrooms and add to the big pot, check salt, add more water if necessary and let the preparation boil complete for a last time.

Serve the pozole garnished with the cabbage or lettuce chopped in fine stripes, finely chopped onions, round sliced radishes and key lime juice. Enjoy your vegetarian and vegan pozole stew!

If you cn get your hands in a bottle of "Valentina" hot sauce, add as much as you can stand and it will be delicious.