Pozole is a classic Mexican stew and generally made with pork. This version is vegetarian but has bold flavor and if your ingredients are pre-cooked (hominy and garbanzos) it really doesn't take much time at all. The flavors will be even better the next day so try making it a day ahead.
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- 4 tablespoons vegetable oil
- 2 cups chopped onion
- 2 clove garlic
- 1/4 teaspoon teaspoon salt
- 3 1/2 cups canned tomatoes with juice, chopped
- 4 cups peeled, seeded and cubed delicata squash
- 4 cups coarsely chopped green or red bell pepper
- 4 cups cooked hominy (2 15 oz. cans)
- 2 cups cooked garbanzo beans
- 2 tablespoons fresh lime juice
- 2 tablespoons minced chipotles in adobo sauce
Warm the oil in a soup pot. Add the onions and saute on medium high heat for 5-7 minutes until golden. Stir in the garlic and 1/8 teaspoon of salt and saute for 2 minutes more. Add the tomatoes and squash and simmer for 10 minutes.
Add the bell peppers, cover and cook for 10-15 minutes, until the squash is tender. Stir in the Garbanzos, hominy, lime juice, chipotles, remaining salt, and the oregano, sage or epazote. Simmer for 5 minutes. Serve with your favorite garnishes.
For garnish: Cotija cheese, avocado cubes, tortilla crisps, chopped fresh cilantro, sour cream, and/or fresh lime wedges for garnishing