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Vegetarian Pozole de Frijol with Mango Salsa

May 28, 2009

Vegetarian Pozole de Frijol

2 dried chilies de Árbol (I used ~1/4 teaspoon cayenne pepper and 1/2 a jalapeño, minced, because I couldn’t find this “Árbol” chili)
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
6 cups vegetable broth
1/2 can diced tomatoes
1 tablespoon dried oregano
1/2 teaspoon cumin
2 cans pinto beans, drained and rinsed
2 cans hominy, drained and rinsed (or corn)
salt
3 limes (juice 2, cut 1 into wedges)
1 avocado, sliced
1/2 bunch cilantro, chopped
3 green onions, sliced

Soak the dried chili (if using) in a bit of boiling water for 20 minutes or so, then purée in a food processor.
Dice onion. Mince garlic (& jalapeño, if using). Drain and rinse pinto beans and hominy/corn.
In a large soup pot, sauté the onion and garlic (& jalapeño) in the oil for a few minutes over medium heat. Add the tomatoes, 2 teaspoons salt, oregano, cumin, and heat for a few minutes more. Add 6 cups of vegetable broth and bring to a simmer.
Add the pinto beans and hominy/corn and bring back to simmer. Allow to simmer for 10 minutes.
Meanwhile, slice avocado and green onion and chop cilantro. Arrange on a plate to serve on the side.
Add the puréed chilies (or cayenne pepper) and lime juice to the pozole. Stir, and add more salt, lime juice or tomatoes as needed to make a piquant broth. Add the chilies a little at a time and taste to make sure you aren’t exceeding your heat preference.
Serve with lime wedges, avocado, green onion and tortilla chips (and mango salsa!) as garnishes.

Mango Salsa

1 ripe mango (or 2 small, tasty-looking yellow mangoes! 🙂
1/2 medium red onion, finely chopped
1 jalapeño chili, minced (remove ribs and seeds for less heat)
1 small cucumber, peeled and diced
3 tablespoons fresh cilantro leaves, chopped
3 tablespoons fresh lime juice
salt and pepper to taste

Also good with diced red bell pepper and diced jicama (both of which I used)

Combine all of the ingredients in a bowl. Season to taste with salt and pepper (I waited to season until just before serving, because didn’t want the salsa to get watery.) If the salsa is a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

This salsa was colorful and lovely looking, what with the yellow mango, dark green cilantro, red bell pepper, purple onion and crisp, white jicama. And very tasty!

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