Late Harvest Pozole (Vegetarian)

© Jerry James Stone via Flickr

Cold? Don't worry, I have the perfect thing to warm up those Popsicle-toes. This vegetarian pozole (inspired by my good friend Alison King) is big on flavor, easy to make and perfect for breakfast, lunch and dinner. I call it Late Harvest Pozole because of how well it pairs with a glass of 2009 Viognier by Castoro Cellars. Though, you might want to hold off on the wine at the breakfast table; I said might.

  • 3 cups white hominy
  • 12 cups salt-free vegetable stock
  • 2 sweet potatoes, cubed
  • 1 parsnip, cubed
  • 3 cups Hatch green chile
  • 3 tablespoons New Mexico red chile powder
  • 4 dried New Mexico red chile pods, shredded
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 bunch cilantro, chopped
  • 2 tomatoes, whole
  • 3 chipotle peppers in adobo sauce, chopped
  • 2 tablespoons miso
  • 1 teaspoon Mexican oregano
  • Salt to taste

As I said, this is a very simple recipe to make. Toss all of the ingredients into a large stockpot--except the sweet potatoes--and let it simmer on a medium-low heat for about an hour. Then add the sweet potatoes, and cook for an additional 30 minutes.

© Jerry James Stone via Flickr
© Jerry James Stone via Flickr

How beautiful are these New Mexico chiles?

© Jerry James Stone via Flickr
© Jerry James Stone via Flickr

Garnish the pozole with cilantro and jack cheese. If you are enjoying it for breakfast, try a poached egg. You won't regret it!

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Tags: Cooking | Green Wine Guide | Recipes | Vegan | Vegetarian

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