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Big Sky Cafe vegetarian pozole
CALIFORNIA COOKBOOK19Ingredients
105Minutes
210Calories
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Ingredients
US|METRIC
11 SERVINGS
- 2 cups corn (dried white pozole)
- 2 cups corn (dried blue pozole)
- 4 Tbsp. baking soda (divided)
- 4 dried chiles (a combination of pasilla, ancho and guajillo)
- 3 Tbsp. olive oil
- 3 cups diced onions
- 2 Tbsp. minced garlic
- 1 tsp. salt
- 1 tsp. black pepper
- 2 tsp. dried oregano
- 1 tsp. cumin seeds (toasted in a dry skillet and ground)
- 1 tsp. coriander seeds (toasted in a dry skillet and ground)
- 42 oz. diced tomatoes (in juice)
- 1 lb. tomatillos (husked and quartered)
- 16 cups vegetable stock
- 1/2 cup lime juice
- 1/2 cup chopped cilantro (divided)
- 1/2 cup queso fresco
- 1/2 cup toasted pumpkin seeds
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium2990mg125% |
| Potassium690mg20% |
| Protein6g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber5g20% |
| Sugars12g |
| Vitamin A40% |
| Vitamin C50% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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