EASY BOAT POZOLE

EASY BOAT POZOLE

Our steamy summery weather has turned to chilly and rainy

which always seems to require something warm and comforting in our bellies.

This vegetarian version of boat pozole was made with on-hand ingredients,

topped with eggs to give us a bit more protein.

The leftovers were equally as good the second night

with some leftover shredded grilled chicken

added in.

Adjust your spices to accomodate your personal tastes

(we like it spicy)

and you have a super easy complete meal in minutes.

Adding miso paste produced a more complex result.

I suggest tasting near the cooking completion before adding salt

as Miso can be enough.

I would also suggest cooking your chick peas in a pressure cooker.

It requires a bit of pre-planning,

(add 45 minutes to prep time)

but you can control the amount of liquid and seasonings.

EASY BOAT POZOLE

about 4 servings

olive oil

1/2 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

Sauté onion, garlic and chilis in oil until fragrant,
being careful not to scorch the garlic.
Season and add miso paste stirring to distribute.
Add chick peas and roasted peppers,
making sure all those lovely seasonings are well combined.
Finally add tomatoes and reserved chick pea liquid
and simmer for about 30 minutes.
Add more salt and pepper if needed.

When ready to serve, fry eggs sunny side up in a bit of butter.

Scoop your steamy Pozole into bowls

and slide an egg on top,

garnishing with toppings of choice

A bowl bursting with flavour.

…the perfect comforting dish for a chilly rainy day

and by the way,

this makes a wonderful filling way to begin your day too.

 

 

EASY BOAT POZOLE
 
Author:
Serves: 4 servings
Ingredients
  • 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
Instructions
  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

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