![\"\"](\"https:\/\/i0.wp.com\/www.nutrilious.com\/wp-content\/uploads\/2015\/01\/3BF2376D-E7B6-4EF7-93ED-A6F9A957C6FF.jpeg\")
<\/a><\/p>\nPozole is a pre-Columbian stew popularly made all over Mexico and Central America. Vegetarian pozole is impossible to find and that’s because the base ingredient, the broth, is pork of some sort: ham, knuckles bones.<\/p>\n
This version is vegetarian, much leaner and just as delicious. What makes is soup so delicious is the broth and the toppings. It’s fantastic on cold rainy nights and as weekday one pot meal.<\/p>\n
This recipe resembles the New Mexico version that uses Hatch chillies. Hatch chillies are seasonal and found fresh only a few weeks in the summer, but easily available fire roasted and canned. There are several version of this soup or stew, mainly red or green and that depends on the color of the chillies used, but as long as it has hominy and some kind of chilies this soup works.<\/p>\n
For this version I made bean-vegetable broth the recipe is below, and used a combination of Anaheim and jalape\u00f1o chillies. Anaheim are mild green chillies originally from California and are easily available year round.<\/p>\n
Fun fact: (The Scoville scale that measures chile heat and pungency puts Anaheim typically ranges from 500 to 2500) click here to learn more about chillies more… http:\/\/www. The main flavors and texture comes with the toppings or accompaniments, ( I think I said that 3 times now) which I put out on a side platter so everyone choose for themselves, options include: sliced avocados, radishes, cabbage, cilantro, lime wedges, tortilla chips, chopped tomatoes, onions, more jalapenos, hot sauce, roasted corn, cooked rice or cooked diced potatoes. You don’t have to have just a few of your favorite and all is good<\/p>\n <\/p>\n <\/p>\n Vegetarian Pozole Verde<\/strong><\/p>\n Serves at least 4 as a main meal<\/em><\/p>\n <\/p>\n<\/a><\/p>\n<\/a><\/p>\n\n
\n