Spicy green chile pozole with quinoa
Gluten-Free, Vegetarian, Soy-Free, Spicy
35 – 45 Minutes
Pozole is one of our favorite restorative foods. It gets its name from hominy, known as posole in Spanish. These cooked dried corn kernels have a subtly sweet taste and a pleasant chewy texture. The stew is traditionally made with pork and often tomatoes, but in this vegetarian spin, Chef Justine swaps in quinoa and tomatillos. Two kinds of poblano chiles—both fresh and dried, aka anchos—lend mild heat.
- 1 ancho chile
- Peeled fresh garlic
- 1 yellow onion
- 1 poblano pepper
- ½ cup cooked hominy
- 1/3 cup rainbow quinoa
- Pozole spice blend (dried Mexican oregano - cumin - achiote)
- ¼ pound crushed tomatillos
- Fresh cilantro
- 1 lime
- 1½ ounces Cotija cheese
- 2 tablespoons roasted pumpkin seeds
Toast the ancho
Prep the pozole ingredients
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Peel and coarsely chop the yellow onion.
- Remove the stem, ribs, and seeds from the poblano; thinly slice the poblano. Wash your hands after handling.
- In a fine-mesh strainer, rinse the hominy and quinoa.
Start the pozole
Finish the pozole
When the pozole is almost done, prepare the garnishes.
Prep the garnishes
- Coarsely chop the cilantro.
- Cut the lime into wedges.
Calories: 560, Protein: 14 g, Fiber: 11 g, Total Fat: 36 g, Monounsaturated Fat: 20 g, Polyunsaturated Fat: 5 g, Saturated Fat: 7 g, Cholesterol: 20 mg, Sodium: 890 mg, Carbohydrates: 50 g, Added Sugar: 0 g.