POZOLE


So it’s been a little chilly here in San Diego, that means below 70 lol. So to keep warm and to help celebrate day of the dead I made a veggie POZOLE.  

What you will need-

Dried ancho chile 

Garlic

Onion

Poblano chile pepper

Quinoa

Vegetable stock

Hominy

Tomatillos 

Fresh cilantro

Lime

Cotija cheese 

Pumpkin seeds

Spices-

Oregano

Cumin

Achiote

Salt

Pepper

Chipotle powder 

Roast the tomatillos in oven at 350 for 20 minutes

Toast the ancho chile for 2-3 minutes on medium heat remove the steam and toss

In a sauce pan add 1 teaspoon of garlic and add with 2 tablespooons of oil, over medium heat.

Chop the onion, set 1/3 of the chopped onion aside and add the rest to the sauce pan.

Remove stem, ribs, and seeds from the poblano chile and cut to 1/4 inch strips and add to sauce pan.  Be careful and wash your hands really well after touch the chile.  

After a few minutes add seasoning

Teaspoon of each spice.

Add 1/2 cup of hominy to the sauce pan along with 1/2 cup of quinoa and 3 cups of vegetable stock

Chop the tomatillos and add to pozole.

Bring to a boil then reduce to a simmer, cover , and cook until quinoa and hominy are cooked.  Around 20 minutes.
Garnishes-

Cilantro 

Line

Onions

Pumpkin seeds

And cotija cheese.

My husband loves this meal and he  will be so excited when he gets home. 

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