Perfect Fall Pozole!

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Here’s a way for vegetarians to enjoy pozole!  It’s super-tasty, so you may want to double the recipe.  This recipe is adapted from one from Michael Lomonaco on the Today Show.

Ingredients

• 2 packages Quorn chik’n tenders, defrosted
• 1/4 cup olive oil
• 2 onions, chopped
• 2 red bell peppers, chopped
• 2 tblsp ground cumin
• 2 tblsp garlic
• 2 small cans Hatch green chiles
• 1 can Rotel (tomatoes and chiles)
• 2 quarts veggie broth (add more if you need more liquid)
• 1 28 ounce can hominy
• sour cream

Instructions

1. Heat oil in a large pot.  Add chik’n with salt and pepper to taste; cook until very slightly browned.
2. Add onions and red pepper and cook until onions are soft.
3. Add cumin, garlic, chiles, and Rotel – mix well.
4. Pour in veggie broth and allow the mixture to boil.
5. Lower heat, add hominy, and warm through.
6. Serve topped with sour cream, if desired.  Enjoy!