Vegetarian Red Pozole with Black Beans and Summer Squash

Suggested Piece: 10 Qt. Roaster

Ingredients

½ tablespoon canola oil

1 medium yellow onion (#2 cone)

2-3 garlic cloves (#1 cone)

2 poblano peppers, roasted, seeded and diced (use canned, if needed)

2 small zucchini (#3 cone)

2 small yellow squash (#3 cone)

1 ½ teaspoons dried oregano

1 teaspoon ancho chili powder

1 ½ teaspoons ground cumin

½ teaspoon each kosher salt and black pepper, or to taste

1 (25-ounce) can Mexican style hominy, rinsed and drained

2 (15-ounce) cans Black Beans, drained

2 (10-ounce) cans Diced Tomatoes and Green Chiles

1 (20-ounce) can Red Enchilada Sauce

1 (32-ounce box) vegetable broth (4 cups)

For serving:

Fresh cilantro

Sliced radishes (#4 cone)

Diced Avocado

Green Cabbage (#4 cone)

Fresh limes

Directions

In a 10 Qt. Roaster over medium heat add onion and saute for 5-6 minutes, or until onions are translucent. Add garlic, poblano peppers, zucchini and yellow squash; and saute for an additional 2-3 minutes.nStir in the oregano, ancho chili powder, cumin, salt and black pepper. Cook, stirring constantly, until spices are fragrant, about 30 seconds. Add the hominy, black beans, diced tomatoes and green chiles, enchilada sauce and vegetable broth to the pot. Stir to combine and cover with lid. When Vapo-Valve clicks, reduce heat to low and cook for 20 minutes.
*For a non-vegetarian alternative cook bone-in chicken thighs in bottom of 10 Qt. Roaster before sauteing the onion. Follow the remainder of the recipe as written, but don't forget to take out the bones before serving!!!