Mer's Vegetarian Pozole
Chop finely:
4 stalks celery;
2 shallots;
2 cloves garlic;
Saute in 4-8 quart pot in 2 tbsp olive oil.
1 ripe poblano or pasilla chile: roast and puree with 1 clove garlic and 1/2 stalk celery and olive oil, add to sauteed vegetables above.
Add:
4 cups water or stock
1 can hominy
1 can whole green chiles, chopped
2 tsp kosher salt or to taste
black pepper
cumin
cilantro (only if not cilantro-phobic)
In a separate frying pan:
Saute1 package Quorn Tenders in olive oil until browned and crispy, deglaze with 1 oz. brown tequila, add to pozole at the last minute, bring to boil for 3-5 minutes.
May be served with warm tortillas, but I usually serve as soup/stew.
*Really* good with Dos Equis lager!
If you want to make a pescetarian version, just use shrimp instead of Quorn Tenders.
If you want to make a pescetarian version, just use shrimp instead of Quorn Tenders.
