Name: Red Chile Pozole
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil, divided - 3 tablespoons; Yellow onion, peeled and diced (about 1 cup diced) - 1 small; Celery, chopped (1/2 cup) - 2 stalks; Garlic, peeled and chopped - 4 cloves; Zucchini, diced (about 2 cups diced, about 10 oz whole) - 1 medium; Pure Farmland® Simply Seasoned Plant-Based Protein Starters - 1 pound; Ancho chile in adobo sauce - 1; Adobo sauce from can - 3 tablespoons; Ground cumin - 1 teaspoon; Mild chile powder - 1 teaspoon; Low-sodium vegetable broth - 6 cups; Yellow hominy, drained - 1 (15 ounce) can; Bay leaves - 2 large; Dried Mexican oregano - ½ teaspoon; Kosher salt, or more to taste - 1 pinch; Sprigs of cilantro, small stems only, or more as needed - 8; Avocado, peeled and diced - 1 medium; Radishes, thinly sliced - 2 medium; Limes, each cut into 6 wedges - 2 medium; Tortilla chips - 2 cups

Ingredients for - Red Chile Pozole

1. Olive oil, divided 3 tablespoons

2. Yellow onion, peeled and diced (about 1 cup diced) 1 small

3. Celery, chopped (1/2 cup) 2 stalks

4. Garlic, peeled and chopped 4 cloves

5. Zucchini, diced (about 2 cups diced, about 10 oz whole) 1 medium

6. Pure Farmland® Simply Seasoned Plant-Based Protein Starters 1 pound

7. Ancho chile in adobo sauce 1

8. Adobo sauce from can 3 tablespoons

9. Ground cumin 1 teaspoon

10. Mild chile powder 1 teaspoon

11. Low-sodium vegetable broth 6 cups

12. Yellow hominy, drained 1 (15 ounce) can

13. Bay leaves 2 large

14. Dried Mexican oregano ½ teaspoon

15. Kosher salt, or more to taste 1 pinch

16. Sprigs of cilantro, small stems only, or more as needed 8

17. Avocado, peeled and diced 1 medium

18. Radishes, thinly sliced 2 medium

19. Limes, each cut into 6 wedges 2 medium

20. Tortilla chips 2 cups

How to cook deliciously - Red Chile Pozole

1 . Stage

Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.

2 . Stage

Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.

3 . Stage

Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.

4 . Stage

To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.