Cold? Don’t worry, I have the perfect thing to warm up those Popsicle-toes. This vegetarian pozole (inspired by my good friend Alison King) is big on flavor, easy to make and perfect for breakfast, lunch and dinner.
As I said, this is a very simple recipe to make.
1. Toss 3 cups of white hominy, 12 cups of vegetable stock, 1 parsnip, 3 cups of hatch green chili peppers, 3 tablespoons of red chili powder, 4 dried New Mexico chili peppers, 1 onion, 4 cloves of garlic, 1 bunch of cilantro, 2 tomatoes, 3 chipotle peppers in adobo sauce, 2 tablespoons of Miso, 1 teaspoon of Mexican oregano and salt into a large stockpot and let it simmer on a medium-low heat for about an hour.
2. Add 2 sweet potatoes and cook for an additional 30 minutes. How beautiful are these New Mexico chiles?
Garnish the pozole with cilantro and jack cheese. If you are enjoying it for breakfast, try a poached egg. You won’t regret it!
Hi, I’m Jerry James Stone and welcome to my food blog.
My recipes are vegetarian, just like me. Some are even vegan. I like to keep things pretty simple, using just a few ingredients. So, you'll be cooking in no time.
If you're wondering if I am really stoned... well, I'll never tell.
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