Pozole, that classic Mexican soup that’s served at popular Latin restaurants on the weekends (and thought to help cure hangovers), is a always a favorite. This vegetarian version is loaded with chunks of fresh vegetables, including, corn kernels, cubed butternut squash, onions, carrots, and bell peppers in a fire-roasted tomato base that has guajillo chile paste for a subtle and smoky flavor. On the side is some finely chopped cabbage to add crunch as well was some sliced jalapeños and a lime wedge or two so you can adjust the flavor to your personal liking. A cold beer isn’t included, but it’s strongly suggested!
Hot Chili Pepper Sauce
Red Bell Pepper
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.