Vegetarian Pozole with Shredded Cabbage
1 tablespoon (15ml) olive oil
1 onion, finely sliced
½ teaspoon (2ml) salt
2 cloves garlic, finely chopped
1-2 tablespoons (15-25ml) canned chipotle chiles in adobo sauce, pureed with 4 tablespoons water*
1 tablespoon (15ml) dried oregano
1 teaspoon (5ml) cumin
4 cups (1 lt) chicken or vegetable stock
2 x 15oz (approx 2 x 450g) cans white or golden hominy, drained (or canned chickpeas)
1 x 28oz can diced tomatoes
1 cup (250ml ) frozen corn
salt and pepper to tasteTo serve:
4 cups (1 lt) thinly sliced cabbage – any kind will do
2 cups grated carrot
1 cup (250ml) plain yogurt
1 bunch green onions, white and pale green part finely sliced
Heat oil in a large saucepan over medium heat. Add onion and salt and sauté until soft, about 5 minutes. Add garlic, 1 tablespoon of the puréed chili mixture to begin with (add more to taste), oregano and cumin. Sauté for a further 3 minutes. Add stock and simmer for 10 minutes. Add hominy or chickpeas and tomatoes, bring to a boil, reduce the heat to medium and simmer for 10 minutes more. Add frozen corn and simmer for 5 minutes more. Season with salt and pepper to taste.
Divide cabbage, onions and grated carrots between 4-6 bowls. Top with hot soup, a dollop of yogurt, some sliced green onion and serve.
*If you can’t find hominy, canned chickpeas will do the trick.
*Chipotle chillies are roasted jalapeno peppers, with a smoky, sweet, spicy flavour. Chipotles are usually sold canned in a smoky, vinegary sauce called adobo. The cans are sold in grocery stores all over the province. Whatever is left over can be stored in an airtight container in the refrigerator for up to 1 month.