Vegetarian Red Pozole with Red Beans

Ingredients

• 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

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag