A lot of the things I make are, for lack of a better term – a work in progress. I’m constantly searching for and testing (and re-testing) ideas that will hopefully transform themselves into full fledge recipes. Some work out amazingly, while others fail miserably. It’s pretty obvious what to do with those that don’t make the cut – start over. Get a new lease on life like Andy Dufrense.
I present to you the Pozole Burrito.
Now trying to replicate the flavors of my favorite soup in burrito form is how shall we say; a little bonkers. And granted it is. If you haven’t figured out by now that I’m a little crazy. Then you’re probably a little crazy too. You just don’t recognize it. And that’s cool. But!
Being crazy is waaaaaaaaaaaaay better.
For all intents and purposes (and from what I had in both my head and on paper) this burrito (filling) should be considered a mitigated disaster. But what I ended up with was something taster than what I set out to make in the first place. Now that’s what I call a happy accident!
Mushrooms, onions and peppers (in this case I used green peppers because they were on sale) are cooked down, cooked hominy is added and sauteed for a bit. From there I add a (chipotle chili and tomato based) braising liquid and let it cook down.
I paired it with brown rice (for both it’s texture and simple flavor – as to not over-power the filling) and guacamole – because yes – Guacamole.
Burrito De Pozole; Pozole Burrito
1 TBS Canola Oil
1 medium onion (trimmed and diced)
1/2 green bell pepper (seeded and diced)
10 oz of Baby Bella Mushrooms (cleaned, trimmed and quartered)
1 1/2 cup cooked hominy (about a 15 oz can – rinsed and drained)
1/2 cup + 1 TBS low sodium vegetable broth (or just water)
2 TBS Soy Sauce
2 TBS Tomato Paste
2 TBS (Adobo) Sauce from Can of Chipotles
1 TBS Ketchup
1 tsp nutritional yeast
1 tsp cornstarch
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp chipotle chili powder or chili powder
Guacamole (My Recipe Here)
Cooked Brown Rice (my favorite how to guide on cooking brown rice here)
1. Whisk together your braising liquid ingredients in a small bowl and set aside.
2. Heat Canola oil in a medium sized pot or (rimmed) pan over medium high heat.
3. Add your onions, peppers and (quartered) mushorooms – stir to heat thoroughly.
4. Cook for 8 – 10 minutes until all of the natural liquid has been cooked out – stirring intermittently.
5. Add your hominy – stir to incorporate – cook for 2 minutes.
6. Add your braising liquid and stir.
7. Lower heat to medium and cook down braising liquid – the cornstarch will allow it to thicken up a bit.
8. Salt to taste.
Wrap ‘Pozole’ filling, brown rice and guacamole in a large flour tortilla and proceed to stuff your face!