VEGAN POZOLE WITH HOMINY ENJOY DAN

VEGAN POZOLE WITH VEGETABLES AND HOMINY by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 tablespoons olive oil

1 carrot, chopped

1 onion, chopped

3 garlic cloves, chopped fine

2-3 New Mexican chilies or other mild-hot dry red chilies

1 small heat of green cabbage

6 cups vegetables broth

4 tomatoes chopped

1 (15 Oz) can hominy or chickpeas

1 teaspoon EACH ground cumin, dried oregano

2 tablespoons lime juice

1 cup cilantro leaves

Sea salt and freshly ground black pepper

FOR GARNISH:

Thinly sliced radishes

Cubed avocado

Fried tortilla strips or chips

Goat cheese

DIRECTIONS:

1.   Heat oil over medium-high heat in a soup-pot and when sizzling.

2.   Add carrot, onion, garlic and chilies, and sauté for 5-8 minutes.

3.   Add the cumin, oregano, stirring thoroughly.

4.    Add the tomatoes, broth, and hominy with a pinch of salt.

5.   Halve the cabbage, cut out the core and thinly slice.

6.   Add to the soup-pot.

7.   Bring to a boil and then reduce heat and simmer for 40 minutes.

8.   Add lime juice and stir to combine.

9.   Season to taste and serve with generous sprinkling of cilantro and feta cheese.

10.                Garnish with whatever turns you on.

ENJOY DAN:                    BON-APPETITE!!