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Vegetarian Red Pozole with Red Beans

Vegetarian Red Pozole with Red Beans Recipe

  • 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
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