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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Pozole

By Chef Sara

Pozole, a beloved red chile and hominy stew, is traditionally made with pork. In this vegan version, small red beans are a compassionate alternative, providing a significant amount of fiber and protein without skimping on flavor. Hominy is made from whole corn kernels that have been soaked in a lye or lime solution to soften the tough outer hulls. The kernels are then washed to remove the excess solution, the hull, and often the germ. You can find ready-to-eat hominy in cans, but you can also buy dried hominy and cook it like dried beans. Just like in the debate between canned and dried beans, the same hold true for hominy: Some prefer the texture of dried versus canned. Try Pozole topped with the fresh, crunchy garnishes, and get ready for a party in your mouth!

Ingredients

For the Chile Paste
 4 large dried ancho chiles, wiped clean, stems removed and seeds shaken out
 1 (16 ounce) can diced tomatoes
 1 tbsp apple cider vinegar
 1 cup chile soaking liquid
For the Stew
 2 tbsp olive oil
 2 medium onions, chopped (about 2 cups)
 4 large garlic cloves, minced
 2 bay leaves
 1 tsp dried thyme
 2 tsp oregano, preferably Mexican
 3 (15 ounce) cans hominy, drained and rinsed
 2 (15 ounce) cans small red beans, like pinto beans, drained and rinsed
 5 cups vegetable stock or water
 2 tsp salt
For the Garnishes
 1 small head green cabbage, cored and thinly sliced
 1 bunch radishes, trimmed and thinly sliced
 ½ bunch cilantro, leaves only, chopped
 Lime wedges, for squeezing over each serving

Directions

1

First, make the chile paste. Heat a large skillet over medium heat, and toast the dried chiles for 1 minute on each side. Place the dried chiles in a medium bowl, cover with boiling water, and allow to sit for 20 minutes, until softened. (While you’re waiting, you can prepare the onions, garlic, and garnishes.) When the time has elapsed, drain off the soaking water, reserving 1 cup. Combine the soaked chiles, canned tomatoes, apple cider vinegar, and reserved soaking water in a blender, then blend on high speed until smooth. Set aside.

In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and sauté for 5 to 10 minutes, until softened, translucent, and starting to brown. Lower the heat to medium, and add the garlic, bay leaves, thyme, and oregano, then sauté for an additional minute or two, until fragrant. Add hominy, beans, chile paste, stock or water, and salt, and bring to a boil. Lower the heat, cover, and simmer for 20 minutes. Remove the bay leaves.

To serve, ladle a portion of the stew into a wide, shallow soup bowl. Top with a handful of cabbage, some radishes, a sprinkle of cilantro, and a squeeze of lime, and enjoy!

Notes

Pozole
IngredientsDirections

Pozole

DifficultyModerateCook Time30 mins
YIELDS
10 to 12 servings

INGREDIENTS

For the Chile Paste
 4 large dried ancho chiles, wiped clean, stems removed and seeds shaken out
 1 (16 ounce) can diced tomatoes
 1 tbsp apple cider vinegar
 1 cup chile soaking liquid
For the Stew
 2 tbsp olive oil
 2 medium onions, chopped (about 2 cups)
 4 large garlic cloves, minced
 2 bay leaves
 1 tsp dried thyme
 2 tsp oregano, preferably Mexican
 3 (15 ounce) cans hominy, drained and rinsed
 2 (15 ounce) cans small red beans, like pinto beans, drained and rinsed
 5 cups vegetable stock or water
 2 tsp salt
For the Garnishes
 1 small head green cabbage, cored and thinly sliced
 1 bunch radishes, trimmed and thinly sliced
 ½ bunch cilantro, leaves only, chopped
 Lime wedges, for squeezing over each serving

DIRECTIONS

1

First, make the chile paste. Heat a large skillet over medium heat, and toast the dried chiles for 1 minute on each side. Place the dried chiles in a medium bowl, cover with boiling water, and allow to sit for 20 minutes, until softened. (While you’re waiting, you can prepare the onions, garlic, and garnishes.) When the time has elapsed, drain off the soaking water, reserving 1 cup. Combine the soaked chiles, canned tomatoes, apple cider vinegar, and reserved soaking water in a blender, then blend on high speed until smooth. Set aside.

In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and sauté for 5 to 10 minutes, until softened, translucent, and starting to brown. Lower the heat to medium, and add the garlic, bay leaves, thyme, and oregano, then sauté for an additional minute or two, until fragrant. Add hominy, beans, chile paste, stock or water, and salt, and bring to a boil. Lower the heat, cover, and simmer for 20 minutes. Remove the bay leaves.

To serve, ladle a portion of the stew into a wide, shallow soup bowl. Top with a handful of cabbage, some radishes, a sprinkle of cilantro, and a squeeze of lime, and enjoy!

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