Marx Foods "A Chile & A Spoon" Blogger Recipe Challenge

  Spicy Vegetable Pozole

Serves: 4-6

Prep: 10 minutes

Cook: 40 minutes

Ingredients:

1 Marx Foods De Arbol Chile

water, for soaking

2 T. vegetable oil

1 medium onion, chopped

3 cloves garlic, minced

4 carrots, peeled and sliced

2 stalks celery with leaves, sliced

3 c. chicken stock

1/2 c. water

1 t. cumin

1/2 t. chili powder

1 t. paprika

1 (29 oz.) can hominy

1 small head cabbage, cut in 1/4

1 c. cherry tomatoes, halved

1/4 c. cilantro, minced

1 lime, cut in 6 wedges

Directions:

    To reconstitute de arbol chile bring enough water to a boil to cover and soak chile in a small bowl; let sit for 15 minutes.  Drain, cut in half and remove seeds.  Finely chop chile and set aside.

    Heat oil over medium in a large pot and add onion.  Season with salt and let cook 3 to 5 minutes until slightly yellow.  Stir in garlic and cook another minute before adding carrots and celery.  Season again with salt and cook until slightly tender stirring often, about 8 to 10 minutes. 

    Add broth, water, cumin, chili powder, paprika, de arbol chile, hominy and cabbage.  Bring to boil,  reduce heat to low, cover and let simmer for flavors to meld about 25 minutes.  Stir in tomatoes the last 10 minutes of cooking.  

    Serve each portion garnished with cilantro and lime wedge. 

For more information about Marx Foods products, including dried chiles, visit marxfoods.com!