Serves: 4 servings
  • olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, chopped
  • 3 small chilis, chopped
  • 2 pinches dried basil
  • 2 pinches chili powder
  • 1 tbsp miso paste
  • 3-4 small roasted red peppers, chopped
  • 28 oz can diced tomatoes
  • 2 cups chick peas, drained and liquid reserved
  • sea salt and pepper to taste
  • 4 eggs
  • bread to sop up the juices
  • toppings (optional)
  • sliced radishes
  • sliced green onions
  • avocados chunks
  • chopped lettuce
  • lime quartered
  • chopped cilantro or parsley
  1. Sauté onion, garlic and chilis in oil until fragrant, being careful not to scorch the garlic.
  2. Season and add miso paste stirring to distribute.
  3. Add chick peas and roasted peppers, making sure all those lovely seasonings are well combined.
  4. Finally add tomatoes and reserved chick pea liquid and simmer for about 30 minutes.
  5. Add more salt and pepper if needed.
  6. When ready to serve, fry eggs sunny side up in a bit of butter.
  7. Scoop your steamy Pozole into bowls and slide an egg on top, garnishing with toppings of choice
Recipe by SEA SALT GALLEY KAT at https://www.seasaltgalleykat.com/soups/easy-boat-pozole/