Epicurious Vegetarian Red Pozole With Red Beans Recipe

Vegetarian Red Pozole With Red Beans recipe image

Nutrition Facts

Serving Size: 8 servings   ( 601 g )
Amount Per Serving
Calories: 339
Total Fat: 10g
Saturated Fat: 1g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 6g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 1394mg
Total Carbohydrates: 53g
Dietary Fiber: 12g
Sugar: 10g
Protein: 12g
Calcium: 105mg Iron: 4mg
Potassium: 936mg Vitamin A: 89mcg
Vitamin C: 25mg Vitamin D: 0mcg


  • 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


Visit Epicurious's website to view the recipe instructions. (Via Edamam)