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Big Sky Cafe vegetarian pozole

Time 3 hours 30 minutes
Yields Serves 10 to 12
Big Sky Cafe vegetarian pozole
(Bryan Chan / Los Angeles Times)
1

Soak each color of pozole corn overnight in separate bowls of water.

2

Drain the pozole corn. Place each color of corn in a separate medium saucepan and add enough water to each to cover. Add 2 tablespoons baking soda to each pot. Bring both to a boil, reduce the heat and simmer for about 2 hours, or until tender, adding more water as needed and skimming foam from the surface. Drain off the cooking water and rinse the corn.

3

While the pozole is cooking, soak the dried chiles in hot water. When soft, remove the seeds and dice.

4

In a separate stock pot, heat the olive oil. Add the onions, garlic, salt, pepper, oregano, cumin and coriander and cook until the onions are translucent.

5

Add the tomatoes, tomatillos, diced chiles, vegetable stock and cooked pozole corn. Bring to a boil, reduce the heat and simmer about 1 1/2 hours. The stew is done when the corn is cooked through.

6

Add the lime juice, cilantro and salt and pepper to taste.

7

Spoon the pozole into bowls and garnish with queso fresco, toasted pumpkin seeds and the remaining cilantro.

Dried pozole corn is available in Latino markets.

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