EASY MEXICAN VEGAN POZOLE

avocado

🥗Healthier: smashed peas

💰Cheaper: sour cream

Smashed peas provide creaminess with lower cost.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Using water with bouillon is more economical.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and often less expensive.

cabbage

🥗Healthier: kale

💰Cheaper: lettuce

Lettuce is a lighter, cost-effective alternative.

Boil the cascabel or chile guajillos until deseeded.

Reserve 1.5 cups of the water used to boil the peppers.

Blend the boiled peppers with garlic and salt to taste to make the chile broth.

In a large pot, add about 8 cups of water and bring to a boil.

Add 2 to 3 cups of chopped mushrooms and 2 cups of white hominy to the pot.

Pour in the prepared chile broth to the soup, adding as much as desired.

Season with oregano, and prepare toppings: slice radishes, chop iceberg lettuce, cut lime into wedges, and prepare avocado and tostadas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary