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.
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!
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