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
How beautiful are these New Mexico chiles?
Garnish the pozole with cilantro and jack cheese. If you are enjoying it for breakfast, try a poached egg. You won't regret it!
Visit the Green Wine Guide for more vegetarian recipes and wine pairings.
Fan us on Facebook for daily recipes.