Ingredients
Scale
- 2 cans hominy (15 oz each, drained)
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- Salt and pepper to taste
- Toppings:
- Shredded lettuce
- Diced radishes
- Avocado
- Lime wedges
- Tortilla chips
Instructions
- Heat the Olive Oil:
Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. - Cook the Onion:
Add 1 chopped onion to the pot and cook until it becomes soft and translucent, approximately 5 minutes. - Add Aromatics:
Stir in 4 minced garlic cloves, 2 teaspoons of ground cumin, 1 teaspoon of chili powder, and 1 teaspoon of oregano. Allow the mixture to cook for 1 minute until it’s fragrant. - Incorporate Broth and Hominy:
Pour in 6 cups of vegetable broth and add the drained hominy. Bring the mixture to a simmer. - Simmer the Pozole:
Reduce the heat and let the Pozole cook for 20 minutes, allowing the flavors to meld beautifully. - Season to Taste:
Once cooked, season the Pozole with salt and pepper to taste. - Serve with Toppings:
Serve the Pozole hot, garnished with your favorite toppings such as shredded lettuce, diced radishes, avocado, lime wedges, and tortilla chips.
Nutrition
- Serving Size: one normal portion
- Calories: 230
- Fat: 7g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 6g