Hominy and Poblano Pepper Pozole Recipe


If you haven’t caught onto the band wagon, there’s a new trend in town.  But this one is different.  This is a GOOD trend (unlike saggy jeans, bulletproof coffee, or tattoo chokers)!  It’s meatless Mondays!  No, it doesn’t mean you have to become a vegetarian (goodness knows I’m not), but having a day or so a week without meat can significantly decrease your intake of artery clogging, cholesterol raising saturated fats.  And with recipes as good as this Hominy and Poblano Pepper Pozole, why wouldn’t you go meatless?! 

My biggest piece of unsolicited RD advice when you are going meatless is to make sure you still include a protein source at your meal.  In this case, I added beans to my Hominy and Poblano Pepper Pozole for a good protein and fiber kick.  Other great meatless proteins are lentils, eggs, nuts, quinoa, wild rice, and chickpeas.

Tried something new for meatless Monday last night. Hominy and Poblano Pepper Pozole!  Pozole is a Mexican dish, if you’re not familiar.  I added two types of beans for protein, fiber, and healthy fats. Studies show that capsaicin (the spice in hot peppers) can aide in weight loss too! Win-win!

Hominy and Poblano Pepper Pozole

•    1, 15 ounce can hominy (rinsed and drained)
•    1 large avocado, diced
•    Juice of 1 lime
•    1 poblano pepper, diced (remove seeds and ribs to reduce heat if desired)
•    1 yellow onion, diced
•    1 medium bunch kale, chopped with stems discarded
•    1, 15 ounce can black beans (rinsed and drained)
•    1, 15 ounce can great Northern beans (rinsed and drained)
•    2 Tablespoons tomato paste
•    1/4 cup cornstarch
•    1 Tablespoon chili powder
•    1 Tablespoon cumin
•    1 Teaspoon garlic powder
•    1 Teaspoon oregano
•    1 Teaspoon paprika
•    Salt and pepper to taste

1.    In a large pot, saute the onion, poblano pepper, and spices.  Season with salt and pepper.  Cook until softened. 
2.    In a bowl, combine the cornstarch and 1/4 cup water until smooth.
3.    Add the tomato paste to the pot of vegetables and cook 1-2 minutes.  Add the hominy, beans, kale, and 3 cups water.  Heat to boiling.  Once boiling, add the water and cornstarch mixture.  Reduce heat and simmer for 6-8 minutes.  
4.    Stir in the juice of the lime wedge.   Season with salt and pepper to taste.
5.    Serve pozole into bowels and top with avocado.  Enjoy!

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