Name: Vegetarian Red Pozole with Red Beans
Cook time: 50 minutes
Total time: 1 hour and 10 minutes
Yield: Makes about 4 quarts, serving 8
Ingredients: 4 large dried ancho chiles (2 ounces), wiped clean and stemmed; 2 cups chopped onion; 1/4 cup olive oil; 3 large garlic cloves, chopped; 1 tablespoon cider vinegar; 2 teaspoons ground cumin; 1 teaspoon dried oregano, preferably Mexican; Salt; 1 teaspoon sugar; 1/8 teaspoon ground cloves; 6 cups water, divided; 1 (29-ounce) can white hominy (also labeled pozole and mote blanco), rinsed and drained; 2 (15- to 16-ounce) cans kidney beans, rinsed and drained; 2 pounds zucchini, cut into 1/2-inch pieces; 2 cups fresh corn kernels or 1 (10-ounce) package frozen corn kernels; Freshly ground black pepper; Shredded lettuce, julienned radishes, chopped onion, additional dried oregano (preferably Mexican), and lime wedges for squeezing, each in separate small bowls

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Vegetarian Red Pozole with Red BeansChris Gentile

This vegetarian take on a traditional Mexican red pozole—pozole being the name not only of a type of stew, often made with pork, but also of the large dried corn kernels (hominy) integral to the mixture—is rich and satisfying. The accompaniments are an essential and fun part of the dish, adding some fresh crunch to the toothsome bite of hominy, beans, and vegetables. It's the perfect meal to have waiting on the back of the stove for family and friends as they straggle in from near and far for a holiday weekend.

Cooks' Note:

•Like all stews, the flavor of pozole improves as it stands. It will be even better when made up to 2 days ahead.

Recipe notes

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