RED CHILE POZOLE

Red Chile Pozole image

Provided by Pure Farmland

Time 55m

Yield 6

Number Of Ingredients 20

3 tablespoons olive oil, divided
1 small yellow onion, peeled and diced (about 1 cup diced)
2 stalks celery, chopped (1/2 cup)
4 cloves garlic, peeled and chopped
1 medium zucchini, diced (about 2 cups diced, about 10 oz whole)
1 pound Pure Farmland® Simply Seasoned Plant-Based Protein Starters
1 ancho chile in adobo sauce
3 tablespoons adobo sauce from can
1 teaspoon ground cumin
1 teaspoon mild chile powder
6 cups low-sodium vegetable broth
1 (15 ounce) can yellow hominy, drained
2 leaf (blank)s bay leaves
½ teaspoon dried Mexican oregano
1 pinch Kosher salt, as desired
8 sprigs sprigs of cilantro, small stems only, or more as needed
1 avocado, peeled and diced
2 medium radishes, thinly sliced
2 fruit (2" dia)s limes, each cut into 6 wedges
2 cups Tortilla chips

Steps:

Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.
Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.
Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.
To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.

Nutrition Facts : Calories 399.8 calories, Carbohydrate 31 g, Fat 26.9 g, Fiber 6.6 g, Protein 13 g, SaturatedFat 2 g, Sodium 722.6 mg, Sugar 2 g