1. Heat oil in a medium saucepan over medium heat. Add cauliflower, eggplant and the white ends of the scallions. Saute for 5 minutes or until vegetables begin to color.
2. Pour jar of Pozole to the People into medium pot. Bring to a gentle boil and add tomatoes with their juice. Simmer uncovered for 10 minutes.
3. Add coconut milk and green beans and simmer for another 5 minutes until beans are tender. Swirl in lime juice.
4. Ladle into individual bowls over white rice if desired. Top with remaining scallions, mint, cilantro and lime.
1/2 cup cauliflower florets
1/2 cup eggplant, diced
4 scallions, thinly sliced, white and green parts separate
1 jar (16 fl oz) Pozole to the People red soup base
1 15-oz can diced tomatoes in juice
3/4 cup light coconut milk
1 cup green beans, cut into 1-inch pieces
1 tbsp lime juice
2 cups cooked rice (optional)
Garnishes: 1/4 cup mint, chopped, 1/4 cup
cilantro leaves, 1 lime cut into wedges
Our travels have led us to see many parallels between Mexican and Thai cooking: deep layered flavors via curry paste or mole, and a common affinity for ingredients such as lime and cilantro. This recipe is a nod to both cultures. The dish is vegetarian, but chicken or shrimp make for a lovely addition.
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