Vegetarian Red Pozole with Red Beans

Name: Vegetarian Red Pozole with Red Beans
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 57 grams large dried ancho chiles , wiped clean and stemmed; 8 servings Freshly ground black pepper; 850 grams kidney beans, rinsed and drained; 1 Tbsp cider vinegar; 283 grams cups fresh corn kernels or 1 package frozen corn kernels; 3 larges garlic cloves, chopped; 0 teaspoons ground cloves; 2 teaspoons ground cumin; 822 grams white hominy (also labeled pozole and mote blanco), rinsed and drained; 8 servings Shredded lettuce, julienned radishes, chopped onion, additional dried oregano (preferably Mexican), and lime wedges for squeezing, each in separate small bowls; 59 milliliters olive oil; 473 milliliters chopped onion; 1 teaspoon dried oregano, preferably Mexican; 8 servings Salt; 1 teaspoon sugar; 1 liters water, divided; 907 grams zucchini, cut into 1/2-inch pieces

Vegetarian Red Pozole with Red Beans is a gluten free and vegan side dish. This recipe makes 8 servings with 328 calories, 12g of protein, and 10g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have corn kernels, water, ground cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.

Instructions

Slit chiles open and remove seeds and veins.

Ingredients you will need

Chili Pepper

Seeds

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.

Ingredients you will need

Chili Pepper

Toast

Equipment you will use

Frying Pan

Tongs

Put chiles in a bowl with cold water to cover and let soak until soft, about 20 minutes.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Chili Pepper

Onion

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Apple Cider Vinegar

Oregano

Chili Pepper

Clove

Garlic

Cumin

Sugar

Water

Salt

Equipment you will use

Blender

Tongs

Add chile purée to pot and cook, stirring, 5 minutes.

Ingredients you will need

Chili Pepper

Equipment you will use

Pot

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.

Ingredients you will need

Salt And Pepper