2 tbsp olive oil
1 poblano, diced
2 zucchini, diced
1/2 cup pinto beans, drained
1 jar (16 fl oz) Pozole to the People red soup base
3-4 radish, thinly shaved
1/2 cup roasted red pepper
1. Heat 3 tablespoons of olive oil in medium saucepot, add poblano and zucchini. Cook over medium low heat to soften slightly about 5 minutes.
2. Add 1 jar of Pozole to the People and beans. Bring to a boil and simmer gently covered for 10 minutes.
3. Ladle into individual bowls. Garnish with plenty of radish, roasted red pepper and sour cream.
Zucchini plays very well with our red pozole starter. If you’re looking for a good
substitute try chayote or yellow squash.
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