From Cyndi Fecher
Vegan pozole? This was a first – and a tasty surprise. Who knew you could make pozole without pork? Cyndi has more notes and photos from the cooking process over at her blog, Kitsch and Kin. Thanks Cyndi!
2 white onions
5 large, wintery, mealy tomatoes (sorry, but it’s true—it’s February)
3 large-ish jalapenos (add more for more heat)
3/4 ounces epazote (or use Mexican oregano if you can’t find it)
1 tablespoon cumin
1 gallon hominy
1 1/2 heads of garlic (adjust to your taste)
bouillon + water, or your favorite broth (I used Rapunzel)
olive oil for sauteeing and roasting
cilantro, for garnish
This stew happens in a few steps—roasting, sauteeing, pureeing, and then finally cooking all together.
First, peel and halve the tomatillos and place them cut-side-down in a roasting pan that has a little oil in the bottom. Wash and halve the tomatoes and peel and roughly chop the onions as well. Roast in a 375℉ oven, covered, for about 40 minutes to an hour, or until they collapse.
Meanwhile, drain and rinse the gallon of hominy. Finely chop the garlic and jalapenos. Remove the seeds and ribs from the jalapenos if you want less heat in the overall soup, or omit them entirely. In olive oil, saute the peppers and garlic until soft, around five minutes.
Add in the hominy, and a little more oil as needed. On top of the hominy, add in the dried epazote. Stir in the cumin and salt and pepper to taste. Go a little easy on the salt, as you’ll be adding quite a bit of broth.
Check the veggies in the oven. If they’ve collapsed and are soft to the touch, they’re ready. Take this opportunity to pull the skins off the tomatoes—no need to do it earlier. Then, in batches, blend the tomatillos, onions, and tomatoes, and any liquid produced during roasting, or in a large pot, blend the vegetables using an immersion blender. Add roughly half a bouillon cube to each roasting pan of vegetables. I used two entire bouillon cubes because I had four pans of vegetables, but adjust to your taste and quantities. Keep the veggie puree on low heat as the hominy continues to saute with the spices.
After ten minutes, add the vegetable puree to the hominy and spice mixture and simmer for about 10-20 more minutes. Thin out the soup with water or broth to your liking, adding more seasoning as necessary.
Serve immediately, topped with chopped cilantro. You could also easily garnish with thinly sliced radishes, a few cooked black beans, or some slivers of avocado.