Veggie Pozole Entrees, Recipes


2 tablespoons extra-virgin California olive oil
1 onion, finely chopped
3 carrots, peeled and thinly sliced
3 garlic cloves, chopped
1 tsp. ground cumin
1 tsp dried Mexican oregano
1 tsp California chili powder
1 29 oz can white hominy, drained
6 cups vegetable broth or water
1 15 oz can diced organic tomatoes
4 Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
2 medium zucchini, coarsely chopped (2 pounds)
½ fresh lime, juiced
Kosher salt and freshly ground pepper
Chopped fresh cilantro


  1. In a Dutch oven or other large, heavy pot over medium-high heat, warm the olive oil. Add the onion and carrot and cook until just tender, about 10 minutes. Add the garlic and cook until fragrant, about 2 minutes.
  2. Add the cumin, oregano and chili powder, and sauté for about 10 seconds.
  3. Stir in the hominy, broth, tomatoes, potato, and zucchini. Bring to a simmer, cover and reduce the heat to low.
  4. Simmer gently, stirring occasionally, until the potato is tender, about 20 minutes.
  5. Add the lime juice and season to taste with salt and pepper.
  6. Garnish with cilantro and serve with lime wedges.