Colombian hominy & black bean soup (Pozole) from Smith & Daughters: A Cookbook (That Happens to Be Vegan) (page 74) by Shannon Martinez and Mo Wyse

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MelMM on November 12, 2017

    They are claiming this version as Columbian. It's very different than any version I'm used to in that it contains a hodgepodge of poblanos, jalapeños, spinach, tomatillos, and black beans along with the hominy. It's not a pretty dish, and I honestly don't think it's authentic to anywhere, but it happens to be delicious.

  • TrishaCP on August 11, 2017

    I made several tweaks (including using homemade rather than vegan chicken broth), but this is incredibly delicious. I was out of black beans, so subbed canario beans instead. I cooked my own beans and hominy and I also had to sub about half of the tomatillos called for with cherry tomatoes- I used fresh rather than canned. The depth of flavor to this is just great, and it is just spicy enough. (I included the seeds and ribs of the jalapeños.)

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