Whole Food, Plant-Based Recipe Southwestern Soup – Pozole

Ingredients

• 2-3 guajillo chili peppers, stems and seeds removed
  

• 1 large yellow onion, finely chopped
  
• 4 cloves garlic, minced
  
• 3-4 large carrots, chopped (approximately 1½ cups)
  
• 1 cup red or yellow pepper, diced
  
• 1 T cumin seeds, roasted and ground
  
• 2 tsp oregano, preferably Mexican
  
• ½ tsp chili powder
  
• 28 oz can organic whole tomatoes, no salt added
  
• 1 cup hominy, cooked (reserve cooking liquid)
  
• 1 cup cooked dark beans, drained: pinto, black, kidney, heirloom dark bean
  
• 2 cups organic frozen corn (if corn is in season, use fresh)
  
• 6-8 cups vegetable broth, low-sodium, preferably homemade or store-bought
  
• ½ cup cilantro, chopped
  
• 1 lime, juiced
  
• Baked corn chips, avocado, radishes or pickled onion for garnish

Instructions

1. Stem the guajillo peppers. Shake out to remove as many seeds as you can.
2. Put a large soup pot or Dutch oven over medium heat until the pan is hot. Toast the chilis in the pan, pressing them with the back of a spoon, until they begin to puff, soften, and become aromatic. This process takes a minute or two. (Be careful not to over-toast as they can burn easily.) Remove the toasted chilis and set them aside.
3. In the same pot, add some water/broth to sauté the onions 5-7 minutes until they become translucent. Add garlic and continue to stir. Add more water/broth if onions begin to stick to the pan.
4. Add peppers, carrots, and roasted cumin, oregano, chili powder, and the whole toasted guajillo peppers. Cook for a few minutes and stir constantly. Pour in the whole tomatoes and crush them with your hands as they go into the pot.
5. Add the hominy, beans, and vegetable broth to the pot. If you need more liquid, use the reserved cooking water from the hominy. Cook over medium heat. Bring the mixture to a boil, then reduce heat and allow the soup to simmer for 30-45 minutes.
6. Stir the cilantro and juice of 1 lime into the soup.
7. Serve the soup into bowls and garnish with toppings of choice.

Chef's Notes