BEST Vegan Pozole Recipe (Mushroom Pozole Rojo) #veganpozole

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.

Cut off the stem from the dried chilies and slice them open, removing the seeds.

Rinse the chilies under cold water.

Place the chilies in a pot with white onion and garlic, and simmer until soft.

Heat a large pot and add oil.

Add chopped mushrooms to the pot and cook until soft or crispy.

Blend the cooked chilies, onion, garlic, and about 3/4 cup of boiling broth until smooth.

Strain the blended salsa into the large pot using a colander.

Cook the salsa in the pot for a couple of minutes.

Add spices and either veggie broth or vegan beef broth to the pot.

Stir in the hominy and simmer with the lid on for 30 to 40 minutes until tender.

Serve with shredded lettuce or cabbage, sliced radishes, Mexican oregano, lime wedges, and optional crema.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary