Vegetarian Red Pozole: Common Threads On Demand Cooking Class - Meal 2

pork

🥗Healthier: chicken breast

💰Cheaper: beef

Chicken breast is leaner, while beef can be more economical.

hominy

🥗Healthier: quinoa

💰Cheaper: corn kernels

Quinoa offers a similar texture with more protein, while corn kernels are often more affordable.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: canned chili

Bell peppers provide a milder flavor, while canned chili is convenient.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon offers a similar acidity, while vinegar is a cost-effective alternative.

Welcome to the cooking class and introduction of the dish.

Introduce the ingredients: homini corn, assorted vegetables, and chilis.

Strain and rinse the homini corn to reduce sodium.

Wash all vegetables to keep everything sanitized.

Saute garlic and onions in olive oil to create a base for the pozole.

Cut carrots into half planks and then dice them using a rocking motion with the knife.

Add sautéed garlic and onions to the pot.

Add half or less of the chipotle peppers to the pot for flavor, depending on spice preference.

Deglaze the pot with some vegetable broth after adding chipotle peppers.

Blend the chipotle peppers with oregano and cumin to create a paste.

Cook the mixture to develop flavor before adding homini corn and carrots.

Add the vegetable broth and let the pozole simmer.

Prepare toppings: chop purple and white cabbage, avocado, radishes, onions, jalapenos, and limes.

Plate the pozole with homini and carrots, then top with cabbage, onions, radishes, avocado, jalapeno, lime, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary