Vegetarian Pozole

This is my vegan version of the traditional Pozole; this one is much lighter with a nice spice along with a smokiness that you get from the chipotle peppers.  Perfect for a rainy cold day, I’m looking out the window now and it’s cloudy and only 60 degrees today, fall is definitely in the air.  As I’m making this I’m thinking of a recent cruise I took to Mexico…dreaming of the sunny beaches of Puerto Vallarta and the palm trees swaying in the breeze, wish I was there but I can still enjoy the spice!

Enough for 6 to 8 hungry people

1 Tablespoon olive oil

3 cloves garlic, minced or 1 ½ teaspoons minced garlic from a jar

1 onion, diced

3 celery ribs, diced

3 carrots, diced

1 zucchini, quartered and diced

1 yellow crook neck squash, quartered and diced

1 teaspoon of kosher Salt, or to taste

1/2 teaspoon of Pepper, or to taste

2 teaspoons Chili powder

2 teaspoons of cumin

1 tablespoon of dried oregano, preferably Mexican

2 15 oz. cans of Hominy, rinsed and drained

2 15 oz. cans of pinto beans, rinsed and drained

2 chipotle peppers in adobo, minced

1 15 oz. can Diced roasted tomatoes in their juice

1 12 oz. package of soy chorizo

1 4oz can diced green chilies

1 12 oz. bottle of Mexican beer, (optional) gives a nice flavor or substitute 1 ½ cup of vegetable stock

6 cups of vegetable stock

¼ cup of fresh lime juice

Instructions

1. In a large 8 quart pot over medium heat, add olive oil, garlic, zucchini, yellow squash, and carrots, celery and onions sauté for about 5 minutes.
2. Stir in chili powder, chipotle chilies, cumin, dried oregano, salt, pepper and cook for another 2 minutes.
3. Add hominy, pinto beans, green chilies, tomatoes, vegetable stock, soy chorizo and beer bring to boil, reduce heat to low and simmer, covered for 20 minutes, stirring occasionally.
4. Remove from heat and stir in lime juice and serve with your choice of garnishes.

Optional garnishes to add to on top of your bowl of soup just before serving:

Shredded cabbage, tortilla strips, sliced jalapeno, avocado slices, thinly sliced radish, fresh cilantro, lime wedges