How to Make Mexican Vegan Pozole Rojo (Pozole Vegano) #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.

Fill a small pot with water and bring it to a boil.

Seed and devein the chiles by removing the hard stems and cutting away the membranes that hold the seeds.

Once the water is boiling, add the deseeded chiles, onion, and garlic to the pot and simmer until softened.

Remove the ingredients from the heat and place them in a blender with half a cup of boiling broth; blend until smooth, adding more broth or water if needed.

In a large soup pot over medium heat, drizzle in two tablespoons of olive oil and add sliced mushrooms; sauté for about eight minutes until softened.

Pour in the chili sauce from the blender and stir.

Add 1 teaspoon of coarse sea salt and stir again.

Add 1 teaspoon of oregano and stir.

Mix in the hominy until well combined.

Pour in the vegetable broth and add bay leaves; stir, cover, and simmer for 45 minutes to an hour until the hominy is tender.

Taste the pozole after 30 minutes to adjust salt and oregano as needed.

Prepare toppings by frying small chilies in oil until darkened, then drain on paper towels and season with salt.

Serve the pozole topped with shredded lettuce, radishes, lime, tostadas, dried oregano, avocado slices, and any salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary