Ingredients
- 1 clove garlic, minced
- 1/2 cup onion, chopped into 1/2 inch cubes
- 2 (15 ounce) cans hominy, drained and rinsed
- 1 carrot, diced into 1/2 inch pieces
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1 tablespoon olive oil
- 1 jalapeño, diced
- 1 lime, cut in quarters
- 5 sprigs cilantro, washed
- 1 (3.7 ounce) can chipotle peppers
- 2 quarts low sodium vegetable broth
Directions
Heat a sauté pan over medium high heat for 1 minute.
Add olive oil. Add onions and garlic. Sauté for 2-3 minutes, until onions are translucent. Be careful not to burn garlic, reduce heat if needed.
Remove onion and garlic mixture from sauté pan and place into a blender.
Add canned chipotle peppers and 1/2 cup vegetable broth.
Blend on medium speed for 30-45 seconds until a puree consistency is reached.
Add pureed pepper mixture to a stock pot.
Heat on medium and add remaining vegetable broth, hominy, and carrots.
Add cumin and oregano.
Let simmer for 15-20 minutes until carrots are cooked through.
Portion pozole into bowls.
Garnish with fresh cilantro, onions, jalapenos, and lime.
Serve and enjoy!
Recipe in Action
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6 servings
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Difficulty: Easy
Nutrition Tip 
Hominy corn is more commonly known as maize. It is puffier and meatier than regular corn. It goes through a process called nixtamalization.
Hominy, kernels of corn, either whole or ground, from which the hull and germ have been removed by a process usually involving a caustic agent such as a diluted lye solution.
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