For some reason my mom was on a pozole kick recently, and sent me some with a tentative recipe. I modified it and made a pozole casserole. Great for leftovers for the week.
- 1.5 cups pozole
- 1 can green chiles
- 1 can jalapenos
- 2 cans red kidney beans
- 1 can diced tomatoes
- 1 jar salsa
- 1 package vegan mexican sausage by field roast diced
- 1/2 cup brown rice
- 1 package teese mozzarella cut in to chunks
This was a super easy recipe. First make the rice. Then in a large casserole dish mix everything except the vegan sausage together. Bake covered at 350 for one hour. Then remove from the oven, mix in the sausage, and bake another 15 minutes uncovered.