Lots of replacements are possible here. If you do not want to cook the hominy (or do not have dry hominy available), you can replace with one large can of hominy. I think dried is better in my limited experience, but some people think the canned hominy is better. Also, for the beans you can replace with any large bean (Christmas lima, fava/broad beans, even pinto is fine, but not ideal). I would not recommend canned beans because I never recommend canned beans, but if you want a quick version, canned pintos would be the way to go. (Don’t do black beans, they’re too small.)
For the full recipe, I’m assuming you have two pressure cookers, which I understand is a little crazy. The dual pressure cookers just help this whole recipe go much faster, so it “only” requires about 2 hours, instead of 3-4 hours. If you do not have two pressure cookers, cook the hominy ahead of time, or you can cook either the beans or the hominy without a pressure cooker, but that would (of course) alter the amount of time everything takes.
Hominy, pozole and posole are sometimes used interchangeably (hominy is never used to refer to the soup, but the corn alone is sometimes called pozole/posole). I’m going with “hominy” is the corn part – the dry, frozen or canned version – and pozole/posole is the final product of a soup with hominy in it. Sue me if you disagree.
Vegetarian Pozole
Prep Time1 hour hr
Cook Time1 hour hr
Total Time2 hours hrs
Course: Dinner
Cuisine: California, Mexican
Keyword: Dry Beans
Servings: 6 servings
Calories: 520kcal
Pantry / Dry Goods
- ½ lb dry hominy
- ½ lb Rio Zape beans or other larger, dark bean
- 2 bay leaves
- 1 piece kombu
- 6 dried chiles de arbol
- 1 tbsp sweet vinegar e.g., white wine
- 2 tsp peppercorns
- 1 tsp epazote (Mexican Oregano)
- 1 tbsp tomato paste or miso
- 2 tsp oregano
- 2 tsp smoked paprika
- 2 tsp cumin
- 1 tsp chipotle powder
- 3 tbsp olive oil divided
- 2 tsp kosher salt used throughout
Produce
- 2 yellow onions
- 6-8 tomatoes or 1 can crushed tomatoes
- 6 cloves garlic
- 1 bunch cilantro
- 4 radishes
- 2 avocados
- 1 small cabbage savoy preferred
- 2 limes
Other
- 16 oz stock or equivalent bouillon
- 6 oz queso fresco
For best results, soak the ½ lb. beans all day (6-8 hours) before cooking. Also soak the ½ lb. hominy for best results.
½ lb Rio Zape beans, ½ lb dry hominy
When ready to cook, start with the hominy since it may take the longest. If you only have one pressure cooker, use it for the hominy. And the hominy to the pot along with plenty of water, more than for beans (about 2 quarts). Add 2 tsp salt. To a spice bag, add ½ tsp peppercorns, two dried chiles de arbol, 2 bay leaves and 1 tsp epazote. Add to the pot. Set to high pressure for 15 minutes, allow to depressurize for 15 minutes, and then check.
½ lb dry hominy, 2 bay leaves, 6 dried chiles de arbol, 2 tsp peppercorns, 1 tsp epazote (Mexican Oregano)
Next, do the beans. If you’ve soaked them, you could definitely just cook these on the stovetop. Add to a Dutch oven or large pot with 2 quarts of water. To a spice bag, add two cloves garlic, 1 tsp oregano, 1 tsp peppercorns, 1 piece kombu, and 1-2 chilies de arbol. Bring to a boil for 10 minutes, then turn to medium-low for 30-45 minutes and check towards the end to see if it is finished. Remove from heat and drain when done.
½ lb Rio Zape beans, 6 cloves garlic, 1 piece kombu
While all of that is cooking, dice 1 onion. Slice the other onion into thin strips, for garnish and adding when serving. Clean and finely dice or crush the 4 cloves garlic and add to the diced onion. Cut the tomatoes until you have about 4 cups (eighths work well for small/medium tomatoes). Cut the 2 limes into halves. Cube the avocado(s) and use the juice of one half of the lime to preserve the cut avocado, and save in the fridge. Chop the cilantro. Slice the radishes thinly.
2 yellow onions, 6-8 tomatoes, 6 cloves garlic, 1 bunch cilantro, 4 radishes, 2 avocados, 2 limes, 2 tsp oregano
Preheat the oven with a sheet pan on the middle rack to 450ºF. Clean the savoy cabbage and then cut into halves and then into slices. Toss or drizzle with a bit of olive oil and salt and pepper. When the oven is pre-heated, throw the cabbage on top of the covered sheet pan and cook for 12-15 minutes, until it is lightly charred around the edges.
2 tsp kosher salt, 1 small cabbage, 3 tbsp olive oil
When the beans are done, drain them and set aside. Start the next steps once the hominy is nearly done. Quickly rinse out the Dutch oven used for the beans. Heat a generous amount of olive oil over above-medium heat. Add the diced onions and garlic. Cook until they start to soften are fragrant. Add 2 tsp smoked paprika, 1 tsp chipotle and 2 tsp cumin and stir well. Add 1 tbsp tomato paste (or miso) and stir well. Add the tomatoes and season lightly with salt and pepper. Add the 1 tbsp sweet vinegar. Mix well, cooking for 5-10 minutes to draw the flavors out.
1 tbsp sweet vinegar, 1 tbsp tomato paste, 2 tsp smoked paprika, 2 tsp cumin, 1 tsp chipotle powder, 2 tsp kosher salt, 3 tbsp olive oil
Add the 16 oz vegetable stock and stir well. Bring to a boil, then bring down the temperature some. Add the beans and stir well. Add the hominy.
16 oz stock
Serve with the cabbage, radishes, avocado, queso fresco, cilantro and onion slices.
6 oz queso fresco
Calories: 520kcal | Carbohydrates: 60g | Protein: 19g | Fat: 25g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1551mg | Potassium: 1578mg | Fiber: 19g | Sugar: 13g | Vitamin A: 2230IU | Vitamin C: 81mg | Calcium: 328mg | Iron: 5mg
Nutrition Facts
Vegetarian Pozole
Amount Per Serving
Calories 520
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 20mg7%
Sodium 1551mg67%
Potassium 1578mg45%
Carbohydrates 60g20%
Fiber 19g79%
Sugar 13g14%
Protein 19g38%
Vitamin A 2230IU45%
Vitamin C 81mg98%
Calcium 328mg33%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
