Pozole-Inspired Veggie Stew
with Plant-Based Protein and Toasted Pepitas
Pozole is a Mexican stew, traditionally made with pork and hominy corn. For our veggie twist, we replaced them with plant-based patties, sweet corn kernels and tortilla chips!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Plant-Based Burger Patty
85 g
Tortilla Chips
200 mL
Crushed Tomatoes
113 g
Corn Kernels
28 g
Pepitas
1 unit
Lime
7 g
Cilantro
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Mexican Seasoning
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Strip cilantro leaves from stems. Finely chop stems, then roughly chop leaves. Zest, then juice half the lime (same for 4 ppl). Cut remaining lime into wedges. Set half the tortilla chips aside for serving. Crush remaining chips in the bag to form coarse crumbs. Add sour cream, half the lime zest (use all for 4 ppl), 1/4 tsp sugar and 1 tsp lime juice (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Heat a large pot over medium heat. When hot, add pepitas to the dry pot. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on pepitas so they don't burn!)Transfer pepitas to a plate.
Heat the same pot over medium-high.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then corn. Season with salt and pepper. Cook, stirring occasionally, until deep golden-brown, 3-4 min. Transfer corn to a plate.
Heat the same pot over medium. Add 1 tbsp oil (dbl for 4 ppl), then plant-based patties. Cook, breaking up patties into bite-sized pieces, until crispy, 5-6 min.**Add Mexican Seasoning and cilantro stems. Cook, stirring often, until fragrant, 30 sec. Add 2 1/2 cups water (4 1/2 cups for 4 ppl), crushed tomatoes and crushed tortilla chips. Bring to a gentle boil. Cook, stirring often, until tortilla chips dissolve and stew thickens slightly, 7-10 min. (TIP: If you have time, keep it simmering on the stove for longer. It gets better the longer it cooks!)
Add corn. Cook, stirring often, until heated through, 2-3 min. Season with salt and pepper, to taste, then stir to combine.
Divide stew between bowls. Dollop lime crema over top, then sprinkle with pepitas and cilantro leaves. Serve remaining tortilla chips alongside for dipping. Squeeze a lime wedge over top, if desired.
