Vegetarian Red Pozole with Red Beans

Ingredients for Vegetarian Red Pozole with Red Beans

• 4 large dried ancho chillies (60g), wiped clean and stemmed

• 475ml chopped onion

• 60ml olive oil

• 3 large garlic cloves, chopped

• 1 tablespoon cider vinegar

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano, preferably Mexican

• Sel

• 1 teaspoon sugar

• 1/8 teaspoons ground cloves

• 1450ml water, divided

• 1 (825g) can white hominy (also labeled pozole and mote blanco), rinsed and drained

• 2 (15- to 450g ) cans kidney beans, rinsed and drained

• 900g courgette, cut into 1/2-inch pieces

• 475ml fresh corn kernels or 1 (275g) package frozen corn kernels

• Freshly ground black pepper

• Shredded lettuce, julienned radishes, chopped onion, additional dried oregano (preferably Mexican), and lime wedges for squeezing, each in separate small bowls

How to make Vegetarian Red Pozole with Red Beans

Slit chillies open and remove seeds and veins. Heat a flat griddle or dry heavy skillet (not nonstick) over medium heat until hot, then toast the chillies, opened flat, 2 at a time, by pressing down and turning on either side with tongs, until fragrant and insides change colour, about 1 minute.

Put chillies in a bowl with cold water to cover and let soak until soft, about 20 minutes.

While chillies are soaking, cook onion in oil in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until golden, 15 to 20 minutes.

Transfer chillies with tongs to a blender (discard soaking water) and add garlic, cider vinegar, cumin, oregano, 1/2 teaspoons salt, sugar, cloves, and 240ml water. Blend until smooth, about 1 minute.

Add chilli purée to pot and cook, stirring, 5 minutes.

Add remaining 1200ml water, hominy, beans, courgette, corn, and 1/2 teaspoons each salt and pepper and bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until courgette is tender, about 20 minutes. Season to taste with salt and pepper.

To serve the stew, surround it with small bowls of the accompaniments and let the guests garnish their servings as they wish.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.