So, this was a dish that I had at work this past week. And I had no idea it even existed! Thanks to one of my coworker’s mothers for being so considerate to make a vegetarian version of this, inspired me to make my own twist on a Mexican classic dish, Pozole! In lameman’s terms, it is a soup made with Hominy and a lot of TLC. Just to make things clear.. I’ve never even had Hominy before this week!!!
I decided to use the slow cooker for this recipe and it turned out phenomenal! I had made so much of my pepper sauce to flavor this soup that I have now officially used it with enchiladas as well as made an enchilada “rice” with quinoa, sweet potatoes and beans the other day. The pepper sauce deserves its own post, and the recipe can be found here.
Hope you all enjoy this traditional Mexican dish! I know I did!
Ingredients for Pozole:
- 1 carton of vegetable stock (low sodium, organic)
- 1 25 oz can of White Hominy
- 3-4 ladles of pepper sauce. Recipe can be found here.
- 4 links of Mexican Chipotle “sausage” by Field Roast Company diced
- 2-3 cups of water
- 1 teaspoon of cumin powder
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- Salt to taste
- Optional: 1 cup of button mushroom sliced
Ingredients for topping:
- Shredded cabbage or shredded lettuce
- Fresh red radishes diced
- 1 onion diced
- 1 lemon wedge
- Tortilla chips
Directions to prepare Pozole:
- In a slow cooker, place the hominy, water, and vegetable stock.
- Put setting on high for 4 hours or low for 8 hours if you’re leaving it overnight.
- In a separate pan, add 1 teaspoon of oil and fry the sausage and mushrooms together until browned and tender.
- Add the sausage and the mushrooms to the slow cooker.
- Add 3 ladles of pepper sauce, cumin powder, black pepper, nutmeg, and salt.
- Allow for the Pozole to cook. The house will smell AMAZING.
- Once prepared, top with toppings and enjoy with tortilla chips!