Vegetable Pozole
This is the best soup to warm you up during those chilly winter nights! Pozole is a spicy Mexican soup that Chef Jona has perfected. This is our vegetarian version, made with ancho chili pepper, guajillo peppers, cranberry beans, hominy, corn, onion, butternut squash and oyster mushrooms. We give you a side of radish, lime and toasted pepitas to garnish on the top. It’s rich, brothy, and definitely a dish you don’t want to miss! We have a variety of locally sourced ingredients for this dish. Our oyster mushrooms are from Windy City Mushroom (Chicago, IL) and our butternut squash is from Victory Farm (Hudsonville, MI).
Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Stove: in a 2 qt pot, place broth, beans and corn over medium high heat, stirring every 30 seconds. Once liquid starts boiling, reduce heat to medium and add butternut squash and mushroom. Simmer for 2 more minutes until squash is heated through. Garnish with radish, pepitas, and squeezed lime.
Ancho chili pepper, guajillo pepper, onion, sunflower oil, garlic, cumin, oregano, salt, date paste, cloves, vegetable broth, hominy, cranberry bean, corn, toasted pepitas, radish, lime, oyster mushrooms, and butternut squash
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
- Calories: 340
- Fat: 9g
- Carbohydrates: 57g
- Protein: 13g
- Sodium: 530mg
