Friday, November 4, 2016

Perfect Fall Pozole!

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Here’s a way for vegetarians to enjoy pozole!  It’s super-tasty, so you may want to double the recipe.  This recipe is adapted from one from Michael Lomonaco on the Today Show.

  • 2 packages Quorn chik’n tenders, defrosted
  • 1/4 cup olive oil
  • 2 onions, chopped
  • 2 red bell peppers, chopped
  • 2 tblsp ground cumin
  • 2 tblsp garlic
  • 2 small cans Hatch green chiles
  • 1 can Rotel (tomatoes and chiles)
  • 2 quarts veggie broth (add more if you need more liquid)
  • 1 28 ounce can hominy
  • sour cream

  1. Heat oil in a large pot.  Add chik’n with salt and pepper to taste; cook until very slightly browned.
  2. Add onions and red pepper and cook until onions are soft.
  3. Add cumin, garlic, chiles, and Rotel – mix well.
  4. Pour in veggie broth and allow the mixture to boil.
  5. Lower heat, add hominy, and warm through.
  6. Serve topped with sour cream, if desired.  Enjoy!

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