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Red Chile Pozole

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Red Chile Pozole

Directions

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Ingredients :

  • 3 tablespoons olive oil, divided
  • 1 small yellow onion, peeled and diced (about 1 cup diced)
  • 2 stalks celery, chopped (1/2 cup)
  • 4 cloves garlic, peeled and chopped
  • 1 medium zucchini, diced (about 2 cups diced, about 10 oz whole)
  • 1 pound Pure Farmland® Simply Seasoned Plant-Based Protein Starters
  • 1 ancho chile in adobo sauce
  • 3 tablespoons adobo sauce from can
  • 1 teaspoon ground cumin
  • 1 teaspoon mild chile powder
  • 6 cups low-sodium vegetable broth
  • 1 (15 ounce) can yellow hominy, drained
  • 2 leaf (blank)s bay leaves
  • ½ teaspoon dried Mexican oregano
  • 1 pinch Kosher salt, as desired
  • Methods :

  • Step 1

    Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.

  • Step 2

    Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.

  • Step 3

    Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.

  • Step 4

    To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.

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