Vegan Pozole Rojo with Mushrooms & Red Beans

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 the tops off the ancho and guajillo chiles and shake out the seeds.

Wash your hands after handling the seeds.

Place the deseeded peppers in a large bowl and pour boiling water over them; let sit for 30 minutes to soften.

Transfer the softened peppers to a high-speed blender with the soaking liquid and blend until smooth; set aside.

In a large pot, add vegetable broth or water and heat it up.

Add diced white onion and minced garlic to the pot; cook until the onions are translucent and the garlic is fragrant.

Add sliced oyster and shiitake mushrooms to the pot; cook until they are soft and have reduced in size.

Stir in tomato paste, cumin, and dried oregano; mix well.

Add hominy and red kidney beans to the pot and stir until uniform.

Pour in the remaining vegetable broth and add 3/4 of the blended chili mixture; reserve the rest for serving.

Add 2 bay leaves and mix everything together; bring to a boil.

Once boiling, lower the heat to a simmer, cover, and cook for 20 to 25 minutes.

Prepare toppings: make homemade tortilla chips or use store-bought, shred cabbage, slice jalapeños, slice radishes, cube avocado, and chop cilantro.

Serve the pozole hot, garnished with toppings and the reserved chili mixture on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary