Pork-Free Pozole with Red Beans for No Croutons Required

Name: Pork-Free Pozole with Red Beans for No Croutons Required
Total time: 1 h 5 min
Yield: 5
Ingredients: 6 cups vegetable broth salted; 1 pound tomatillos husked, rinsed, and stem cores nicked out with a sharp knife; 1/2 cup pepitas roasted, salted, ground in a food processor to a fine meal; 1 teaspoon ground cumin; 1/4 cup olive oil dark; 1 teaspoon Mexican oregano dried; 1 teaspoon epazote dried; 1 yellow onion large, chopped; 3 cloves garlic minced or pressed; 3 chile peppers 2-inch green serrano, stems removed, then sliced into coins with seeds intact; 3 cups beans cooked, any variety, drained and rinsed of starch residue, I used small red Latin beans for color contrast.; 3 cups pozole cooked, drained, I used canned. Preparing dried pozole takes at least 6 hours to soak, and another 3 hours to cook.; 1 bunch fresh cilantro chopped; 2 cups shredded cabbage or romaine lettuce; 1 cup radishes thinly sliced; 4 cups tortilla strips fried corn, method here or broken tortilla chips; 1/2 cup pepitas roasted, salted; 1 white onion small, chopped; 1 avocado peeled and cubed right before serving; 2 cups grated cheese such as Queso Quesadilla, Asadero, Monterey Jack and/or Cheddar, omit if you are vegan; 1 lime large, cut into wedges

THE WELL SEASONED COOK

21Ingredients

65Minutes

570Calories

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Ingredients

US|METRIC

5 SERVINGS

6 cups vegetable broth (salted)

1 lb. tomatillos (husked, rinsed, and stem cores nicked out with a sharp knife)

1/2 cup pepitas (roasted, salted, ground in a food processor to a fine meal)

1 tsp. ground cumin

1/4 cup olive oil (dark)

1 tsp. Mexican oregano (dried)

1 tsp. epazote (dried)

1 yellow onion (large, chopped)

3 cloves garlic (minced or pressed)

3 chile peppers (2-inch green serrano, stems removed, then sliced into coins with seeds intact)

3 cups beans (cooked, any variety, drained and rinsed of starch residue, I used small red Latin beans for color contrast.)

3 cups pozole (cooked, drained, I used canned. Preparing dried pozole takes at least 6 hours to soak, and another 3 hours to cook.)

1 bunch fresh cilantro (chopped)

2 cups shredded cabbage (or romaine lettuce)

1 cup radishes (thinly sliced)

4 cups tortilla strips (fried corn, method here or broken tortilla chips)

1/2 cup pepitas (roasted, salted)

1 white onion (small, chopped)

1 avocado (peeled and cubed right before serving)

2 cups grated cheese (such as Queso Quesadilla, Asadero, Monterey Jack and/or Cheddar, omit if you are vegan)

1 lime (large, cut into wedges)

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NutritionView More

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570Calories

Sodium

Fat

Carbs

Fiber

Potassium

Calories570Calories from Fat340

% DAILY VALUE

Total Fat38g58%

Saturated Fat6g30%

Trans Fat

Cholesterol5mg2%

Sodium1350mg56%

Potassium1510mg43%

Protein18g

Calories from Fat340

% DAILY VALUE

Total Carbohydrate49g16%

Dietary Fiber15g60%

Sugars14g

Vitamin A130%

Vitamin C120%

Calcium20%

Iron45%

* 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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Pork-Free Pozole with Red Beans for No Croutons Required

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