Vegetarian Pozole

The vegetarian version is so full of flavor nuances, you will never miss the meat. Dried ancho chilies, vanilla bean, cocoa powder and chipotle bring some serious depth of flavor. The array of toppings makes this a complete and satisfying meal.

1 1/2 cups dried hominy soaked in water overnight, or 1 (29-ounce) can of hominy drained and rinsed
4 ancho chilies
2 tablespoons vegetable oil
1 large onion, chopped
6 cloves garlic, minced
1 bay leaf
1 teaspoon ground coriander
1 teaspoon dried oregano
Salt and pepper
1 chipotle chili in adobo sauce, chopped
1 (28-ounce) can whole tomatoes
4 teaspoons cocoa powder
1/2 vanilla bean
Garnishes: thinly sliced cabbage, thinly sliced radish, diced avocado, toasted tortilla strips, crumbled Queso fresco or feta cheese, lime wedges

View the full recipe at My Front Burner →