Cooking for Luv: Vegetarian + Vegan Recipes
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Vegan Posole Stew

13 Mar Vegan Posole Stew

Inspired by a traditional meaty Mexican Pozole stew, this healthier vegan version develops a ton of flavor in a quick cook time. The hominy has an addicting flavor and texture, the canned beans cut the cooking and prep time, the Soyrizo brings the spice that the chilies and meat usually provide in the traditional version, and the toppings create an awesome crunch. One of my favorite comfort foods, this stew is an easy and hearty one pot meal to warm your heart and soul.

Vegan Posole Stew
Serves 4
Total Time
30 min
Total Time
30 min
Stew
  1. 2 Tablespoons Extra Virgin Olive Oil or Grapeseed Oil
  2. ¼ Small Red Onion, peeled and minced
  3. 2 Cloves Garlic, peeled and minced
  4. Juice from 1 Lime (about 1 tablespoon)
  5. 1 Tablespoon of good quality Tequila
  6. 1 Cup of Frozen Sweet Corn
  7. 2 Large Carrots, washed and sliced into ½ inch rounds
  8. ¾ of a Soyrizo Package
  9. 1-15 Ounce Can of Black Beans, rinsed and drained
  10. 1-29 Ounce Can of Hominy, rinsed and drained
  11. 1-15 Ounce Can of Peeled Whole Tomatoes, roughly chopped with juices
  12. 3 Cups of Vegetable Stock
  13. 1 Tablespoon Kosher Salt
Garnish
  1. 2 Cups of High Quality Tortilla Chips (thin restaurant style), slightly broken up
  2. 1/4 Cup Watermelon Radish (can substitute any radish type), thinly sliced into rounds
  3. 4 Teaspoons of Cilantro, stemmed and roughly chopped
  4. Juice from 1 Lime
  5. 4 full rounds of VERY thinly sliced Red Onion
  6. ½ Head of Iceberg lettuce, shredded
  7. ½ Avocado, diced
  8. 1/2 Jalapeno, thinly sliced
Instructions
  1. Heat Oil in a large stock pot on medium high heat, add Onion and Garlic and sauté until fragrant and they start to color, about 3 minutes.
  2. Add Tequila and Lime Juice to deglaze the pan and cook for 1 minute.
  3. Add Corn and Carrots and cook until slightly tender, about 3 minutes.
  4. Add crumbled Soyrizo and cook for 5 minutes.
  5. Add Hominy, Tomatoes, and Beans and cook for 2 minutes.
  6. Add Stock and bring to a boil.
  7. Reduce heat to medium and simmer for about 10 minutes until stew is heated through. Salt to taste. (at this point, if you have time, you can let the soup chill in the fridge overnight- like most soups, it gets better as it sits!)
  8. Divide stew into bowls. Top with Tortilla Chips (they will soften and get extra yummy), then Lettuce, then Onion, then Cilantro, then Radish, then Avocado, then Jalapeño, and finish it all with squeeze of Lime.
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