How to make The BEST Mexican Vegan POZOLE

hominy

💰Cheaper: canned corn

Canned corn is more accessible and less expensive.

vegetable broth

💰Cheaper: water with seasoning

Using water with added spices can reduce costs.

avocado

💰Cheaper: sliced cucumbers

Cucumbers provide a fresh crunch at a lower cost.

cilantro

💰Cheaper: parsley

Parsley can substitute for cilantro in terms of freshness.

Boil water in a pot.

Add guajillo chilies to boiling water and cook until soft.

In another pot of boiling water, add salt and soy meat to hydrate and remove packaged flavor; boil for 4 minutes.

Strain the soy meat and set aside.

Blend softened chilies with 1 cup of chili water until smooth.

Heat 1-2 tablespoons of oil in a pan over medium heat.

Add the strained soy meat to the hot oil and sauté for 3-4 minutes until coated and slightly dry.

Add the blended chili mixture to the pan and cook for 4 minutes, stirring constantly.

In a separate pot, add kettle hot water, veggie bouillon, bay leaves, chopped onion, and optional green onion stems; bring to a boil.

Add the sautéed soy meat and pinch of oregano to the broth; reduce heat and simmer for 15 minutes.

After 15 minutes, turn off the burner and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary