Vegetarian pozole from Moosewood Restaurant New Classics: 350 Recipes For Home-Style Favorites And Everyday Feasts by Moosewood Collective

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Notes about this recipe

  • sgump on June 17, 2010

    Quite delicious! I first made this dish on February 14, 2008; I used butternut squash. Yes, it took a while (what with all the vegetable prep work), but it makes quite a large quantity. The finished dish is incredibly colorful--especially if you use a mix of red and green bell peppers--and flavorful. I subsequently made it later for my parents, and my mother (who does not like spicy foods) did not find the chipotle to be too hot.

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