Pozole Vegetariano

Do not ask your Hispanic friends about this dish because it is not from South of the border but was dreamed up by the gringo cook who runs this blog. He is still working on authentic recipes for Pozole Rojo and Pozole Verde which are not vegetarian.
 
INGREDIENTS
1    pound tomatillos, (6 to 7) hulled, washed, chopped
2    Anaheim chilies, seeded, chopped
2    jalapeno chilies, seeded and chopped*
1    cup green peas, frozen or fresh
1    medium onion, chopped
2    cloves garlic, minced
2    cups dry white table wine
2    teaspoon ground fennel seeds
2    tablespoon dried cilantro
2    tablespoons olive oil
1    can (15 ounces) hominy, rinsed and drained

METHOD

In a large sauce pan, add the chopped tomatillos, chilies, peas, onion, garlic, wine, fennel and cilantro.. Bring to a boil, reduce heat to a simmer, cover and cook for 5 to 6 minutes to tenderize all the vegetables. Working in batches if necessary, remove to a food processor or blender and process to a puree. If it won’t puree at first, add small amounts of additional wine. Return to a clean sauce pan.

In a large skillet, add the oil and bring to medium-high heat. When a drop of the puree sizzles in the oil, add it all at once and cook for about 7 minutes until it darkens and thickens.

Add the hominy and cook over medium heat for 5 to 6 minutes to merge the flavors. Remove from the heat and serve.

Please read the page about Hominy and Pozole at the top of this blog.

*NOTE: To add heat to the pozole, leave some of the jalapeno seeds in the mix.