Vegan Red Pozole | Easy

avocado

🥗Healthier: sliced cucumber

💰Cheaper: sour cream

Sliced cucumber adds freshness while being more affordable.

red chili peppers

🥗Healthier: jalapeños

💰Cheaper: dried red pepper flakes

Jalapeños provide heat with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock can be more nutritious and cost-effective.

cabbage

🥗Healthier: kale

💰Cheaper: iceberg lettuce

Iceberg lettuce is a budget-friendly alternative.

De-seed and clean 5 Wahu chilies by removing the stem and cutting along the side to remove veins and seeds.

Cover the cleaned chilies with water along with 1 halved tomato and a small piece of onion; bring to a boil for about 10 minutes until soft.

In a medium to large pot, add 32 oz of low sodium vegetable broth and a wedge of onion for extra flavor.

Add a 25 oz can of drained and rinsed homon to the pot and leave 2 tablespoons of homon aside; simmer for about 15 minutes on low to medium flame.

Peel the outer skin off the cooked tomato and add it to the blender along with the softened Wahu chilies, 1 and 1/4 cup of the cooking water, 1/4 teaspoon of ground cumin, 2-3 garlic cloves, 2 tablespoons of vegan chicken buan, 3 tablespoons of dried oregano, and a small wedge of onion.

Blend the mixture until smooth and incorporate it with the simmering homon; let it simmer for another 5 minutes.

Cut half of an 8 oz Tempe (about 4 oz) into 1/4 inch slices and place them in a large nonstick pan.

Add half a cup of the red broth from the homon to the pan and sprinkle 1 teaspoon of vegan chicken buan over the Tempe; simmer for about 5-7 minutes until the liquid is gone.

Combine the Tempe with the homon and let it simmer on low to medium heat for about 5 minutes before turning off the burner.

Serve the pozole with diced white onion, crushed dried oregano, fresh lime juice, slices of avocado, and tostadas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary