Vegetarian Pozole

It's cold! And the world is weird. That means it's time for one thing, and one thing only—comfort in the form of brothy soups. 

I wondered if it was possible to make a delicious vegetarian pozole, and turns out, it is! With Yondu.

 

Have you tried Yondu before? It's like soy sauce on steroids. Concentrated umami flavor made from organic soybeans and vegetable stock. It added savory depth to this broth without having to add lots of other ingredients. Since things are complicated enough these days, I wanted a simple recipe...so here ya go! Let me know if you try it!

INGREDIENTS

4 large servings

6 tbsp butter

1 yellow or white onion, finely chopped

3-5 cloves of garlic (3 if large, 5 if small) minced

1 can of hominy (31oz) drained

3 dried guajillo peppers

3 dried ancho peppers

1 carton of low-sodium vegetable broth (32oz)

2-3 bay leaves (2 if large, 3 if small)

½ tsp dried oregano

3 tbsp Yondu

3 limes

Salt/pepper to taste

GARNISH (optional)

Thinly sliced radish

Avocado

Green Cabbage

Tortilla chips

Sour Cream

Cilantro

Rehydrate the peppers/make sauce

Bring a small pot of water to a boil. While waiting for water to boil, cut (you can use kitchen scissors) the tops off of the six dried peppers and discard the seeds. Add the de-seeded peppers to the boiling water and lower to a simmer. Remove when tender, about 5 minutes. Be careful to not hydrate for too long, as the peppers can lose their flavor and turn bitter (like over-steeped tea). Drain. Add rehydrated peppers to a mini food processor or blender. Add ¼ cup water and 1 tbsp of Yondu. Blend until very smooth. Set aside. 

Make the soup

In a heavy-bottomed pot (I used my Lodge cast iron dutch oven) heat 6 tbsp butter (or 4 tbsp butter + 2 tbsp olive oil) over medium heat. This will look like a lot of fat, but we are compensating for the loss of rendered fat in a traditional meat pozole. Trust.

Add chopped onion and stir frequently. We want to bring out the natural onion sweetness, so cook low and slow for 10 minutes. Don't let them brown, turn to low heat if needed.

Add minced garlic and mix together for about a minute, letting the flavors meld without browning. Add oregano and stir to combine, allowing the oregano to bloom from the heat of the pan.

Add the reserved pepper sauce to the onion mixture. Stir until combined, bringing mixture to medium heat if not already there.

Add the drained hominy and stir until hominy is completely coated.

Slowly add the vegetable broth. Add bay leaves and stir to combine. Add lid to pot and simmer (stirring every so often to make sure nothing sticks to the bottom of the pot) for 20-30 minutes until broth is thickened. Add 2 tbsp Yondu and juice of 2 limes. Taste, then season with salt and pepper if desired. 

Garnish

Enjoy however you desire! I added avocado, sour cream, thinly sliced green cabbage, radish, an extra squeeze of lime, a dash of hot sauce, cilantro and tortilla chips. 

© 2020 BY MAUDE BALLINGER