So, this is the part where I consider freezing and selling this soup because…damn. GUYS! I don’t even know what came over me to do a plant-based pozole, and infuse it with the likes of turmeric, ginger and coconut. It was a complete experiment and I am so happy I took the chance!
ALSO, I made this in the crock pot/ slow cooker and prepped ingredients for mayyyybe 5 minutes. You have to think of it a day in advance if you are using dried pozole corn/hominy (which I recommend), like the kind from Los Chileros (one day Vecina Provisions Co. will have a dried pozole corn, mark my words) because you need to soak it, but otherwise, so simple. Hearty, healthy and the quintessential dish to savor these last hyggelig days of winter.
Buen provecho, y’all.
Amanda
- 12 ounces dried blue or white corn pozole, soaked overnight (or 1 big can hominy)
- 2 quarts vegetable broth (homemade recommended)
- 1 can full fat coconut milk
- juice of a half a lime
- 4 medium sweet potatoes, diced
- 1 big bunch of kale, washed and torn, stems removed
- 1 Tablespoon grated fresh ginger
- 1 Tablespoon grated fresh turmeric
- 5 cloves garlic, minced
- 3 Tablespoons of Pozole Spice Blend (2 teaspoons good chile powder, 2 teaspoons Mexican oregano, 1 teaspoon garlic powder, 1 teaspoon granulated onion), some reserved for garnish
- leaves from a few sprigs of fresh thyme
- avocado slices
- crema mexicana
- crumbled queso fresco
- lime wedges
- more sprigs of thyme for garnish
- Soak the dried pozole corn overnight.
- In a slow cooker or a large stock pot, add the soaked pozole corn, vegetable broth, coconut milk, lime, sweet potatoes, kale, ginger, turmeric, garlic, pozole spice blend and thyme. Mix to combine and cover, cooking on low for about 4 hours. If cooking in a stock pot, cook until sweet potatoes are soft and kale is wilted, stirring occasionally, for about an hour or two.