Vegetarian Red Pozole with Red Beans Recipe

Name: Vegetarian Red Pozole with Red Beans Recipe
Ingredients: 4 large dried ancho chiles (2 ounces), wiped clean and stemmed; 2 cups chopped onion; 1/4 cup olive oil; 3 large garlic cloves, chopped; 1 tablespoon cider vinegar; 2 teaspoons ground cumin; 1 teaspoon dried oregano, preferably Mexican; Salt; 1 teaspoon sugar; 1/8 teaspoon ground cloves; 6 cups water, divided; 1 (29-ounce) can white hominy (also labeled pozole and mote blanco), rinsed and drained; 2 (15- to 16-ounce) cans kidney beans, rinsed and drained; 2 pounds zucchini, cut into 1/2-inch pieces; 2 cups fresh corn kernels or 1 (10-ounce) package frozen corn kernels; Freshly ground black pepper; Shredded lettuce, julienned radishes, chopped onion, additional dried oregano (preferably Mexican), and lime wedges for squeezing, each in separate small bowls

www.epicurious.com

This vegetarian take on a traditional Mexican red pozole—pozole being the name not only of a type of stew, often made with pork, but also of the large dried corn kernels (hominy) integral to the...

Keywords

stew
mexican
ancho chile
onion
hominy
kidney bean
zucchini
corn
main
lunch
vegetarian
vegan
dairy free
nut free
gluten free
make ahead
simmer
blender
gourmet

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Ingredients

4 large dried ancho chiles (2 ounces), wiped clean and stemmed
2 cups chopped onion
1/4 cup olive oil
3 large garlic cloves, chopped
1 tablespoon cider vinegar
2 teaspoons ground cumin
1 teaspoon dried oregano, preferably Mexican
Salt
1 teaspoon sugar
1/8 teaspoon ground cloves
6 cups water, divided
1 (29-ounce) can white hominy (also labeled pozole and mote blanco), rinsed and drained
2 (15- to 16-ounce) cans kidney beans, rinsed and drained
2 pounds zucchini, cut into 1/2-inch pieces
2 cups fresh corn kernels or 1 (10-ounce) package frozen corn kernels
Freshly ground black pepper
Shredded lettuce, julienned radishes, chopped onion, additional dried oregano (preferably Mexican), and lime wedges for squeezing, each in separate small bowls