| Prep: 20 mins | Cook: 35 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 7g | 1g | 28g |
| sugars | fibre | protein | salt |
| 5g | 6g | 4g | 1.2g |
Why I Love Mexican Vegan Pozole de Calabaza
When I first discovered Vegan Pozole de Calabaza, I was instantly drawn to its vibrant ingredients and the heartwarming essence of Mexican cuisine. This recipe combines the earthy sweetness of butternut squash with the hearty texture of hominy, making it a deliciously wholesome meal that resonates with the tastes and traditions I hold dear. Growing up in Atlanta while savoring the rich flavors of my Nigerian heritage allowed me to appreciate a diverse range of flavors and ingredients. This dish captures that beautiful blend of cultures, infusing a classic Mexican soup with a twist that’s both nourishing and satisfying.
The Appeal of Hominy and Squash
The star ingredients in this dish are the hominy and squash. Hominy, a type of dried maize kernel that’s been treated to become tender and puffy, offers a distinctive chewy texture that absorbs the zesty broth perfectly. On the other hand, butternut squash (or pumpkin, if you prefer) adds a natural sweetness and color to the soup, creating a visually appealing and flavor-rich bowl.
A bowl of Vegan Pozole de Calabaza is like a culinary hug – it’s comforting, hearty, and evokes a sense of home with every spoonful. The combination of oregano, cumin, smoked paprika, and chili powder creates an aromatic broth that’s incredibly inviting. A squeeze of lime juice adds a fresh, tangy note, and the cilantro gives it a final burst of flavor that’s quintessentially Mexican.
A Versatile Delight
This recipe is wonderfully versatile and can be paired with multiple dishes. It’s perfect alongside simple black beans or even a side of perfect guacamole. For those looking for a heartier meal, serve it with some freshly warmed corn tortillas or crispy tortilla chips to scoop up every delicious bite.
Inspired by the hearty stews of West Africa and the comforting dishes of the American South, Vegan Pozole de Calabaza also shares some similarities with traditional soul food dishes like stewed okra or gumbo. Both cuisines emphasize the importance of a well-spiced, hearty meal that brings people together.
Another chef who has inspired me with their innovative take on traditional dishes is Rick Bayless. His commitment to authentic Mexican flavors while adapting them for a modern audience is something I strive for in my own kitchen. Recipes like his also remind us how food can be a bridge between cultures, blending techniques and ingredients to create something truly special.
The beauty of Vegan Pozole de Calabaza lies in its simplicity and its ability to bring together flavors that are both comforting and exciting. It’s a dish that reminds me of my own culinary journey, where the warmth of Southern cooking meets the vibrant spices of West African and Mexican cuisine.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 4 cups vegetable broth
- 3 cups water
- 3 cups hominy, drained and rinsed
- 4 cups pumpkin or butternut squash, peeled and cubed
- 1 large zucchini, sliced
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 lime, juiced
- 1/2 cup chopped fresh cilantro
- 1 avocado, sliced (for garnish)
- 1 radish, thinly sliced (for garnish)
- Corn tortillas or tortilla chips (optional, for serving)
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Method
Step One
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Step Two
Pour in the vegetable broth and water, and bring the mixture to a boil. Add the hominy, pumpkin or butternut squash, zucchini, dried oregano, ground cumin, smoked paprika, and chili powder. Stir well to combine.
Step Three
Reduce the heat to a simmer and let the pozole cook for about 25-30 minutes, or until the pumpkin or butternut squash is tender. Season with salt and pepper to taste.
Step Four
Stir in the lime juice and fresh cilantro just before serving.
Step Five
Serve the Vegan Pozole de Calabaza hot, garnished with avocado slices and thinly sliced radish. Enjoy with corn tortillas or tortilla chips if desired.
