Vegetarian Pozole
Traditionally made
with pork and chicken, this version is good for vegetarians (and
tastes pretty darn good, too!).
- 1 tbsp olive oil
- 2 medium onions, chopped
- 1 cup chopped sweet peppers
- 4 cloves garlic, minced
- 2 small zucchini squashes, sliced
- 2 small yellow squashed, sliced
- 1 tsp dried oregano
- 1 tsp chili powder
- ¼ tsp cumin
- 2 tbsp unsweetened cocoa
- 1 tsp dried basil
- 2 bay leaves
- 2 cups water
- 1 can (16 oz.) hominy
- 1 can (16 oz.) corn
- 1 can (16 oz.) kidney beans
- 1 can (16 0z.) black beans
- 1 can (28 oz.) crushed tomatoes
- Salt and pepper to taste