Vegan Pozole in a Leading Role

I went on an amazing solo trip to Mexico City a few years ago—one of the best weekends sans family that I've ever spent, in the coolest city I've maybe ever been to. Talk about a foodie's paradise, and one of the delights I discovered was pozole, which literally translates as hominy but gets used for all kinds of soup variants containing this delicious and satisfying maize kernel. In many ways, it's a base that serves as a fabulous “do-it-yourself” stew. Mix with the proteins you're craving or smother in your favorite toppings: avocado, queso, fresh cilantro or anything that floats your bote!

This is a Mexican classic! Take tomatillos and combine them with roasted sweet peppers, onions, garlic, cilantro, chipotle in adobo, hominy and gluten-free cerveza! Also available with boneless, skinless chicken thighs, but it's delicious without the meat, too!

Serve with fresh avocado, limes, radishes, hot sauce and tortilla chips. Pairs great with the Durham Levain as well!

INGREDIENTS: tomatillos, hominy, bell peppers, onions, gluten-free beer, Drew's house-made veggie stock (carrots, celery, onions, garlic, parsley, peppercorns
bay leaves), chipotle peppers in adobo sauce (chipotle peppers, tomato puree, onions, corn oil, sugar, sea salt, modified corn starch, vinegar, spices, garlic), garlic, olive oil, paprika, cocoa powder, chili powder, oregano, cumin, salt, pepper