How to Make Vegan Pozole Rojo
Learn how to make vegan pozole rojo. My recipe is quick, easy and has the authentic flavors for a traditional Mexican pozole.
Servings: 4 servings
Calories: 309kcal
Ingredients
Pozole Ingredients:
- 29 oz hominy drained and rinsed
- 3 dried guajillos chiles
- 2 dried ancho chiles
- 2 dried pasilla chiles optional
- 3 dried chiles de arbol optional
- 8.5 cups vegetable broth it's 2 liters
- 16 oz cremini mushrooms or button mushrooms sliced
- ½ medium white onion
- 2 large garlic cloves
- 1 teaspoon coarse sea salt adjust to taste
- 1 teaspoon dried Mexican oregano adjust to taste
- 1 large dried bay leaf or 2 small ones
- 2 Tablespoons olive oil
Topping Choices:
- 8 oz shredded iceberg lettuce or cabbage
- 6 whole radishes thinly sliced or finely chopped
- 1 pinch dried Mexican oregano
- 4 Tablespoons Sour cream optional
Instructions
- Bring a small pot of water to a boil, while we wait for that we can deseed and devein the chiles. You can use scissors to cut open the chilies to remove the hard stems, seeds and veins.
- Place deseeded chiles, onion ,and garlic into the pot. Simmer 10 minutes under low heat, or until the chiles have rehydrated and the onion and garlic have softened.
- Carefully place boiled ingredients into the blender, then add half a cup of the boiling broth. Blend until you have a smooth, thick sauce and adding more boiling broth to help achieve the smooth consistency.
- In a large soup pot, and over medium heat, drizzle in 2 Tablespoons of olive oil, then add the mushrooms and sauté for about 8 minutes or until soft.
- Place a colander over the pot and carefully strain the chile sauce into it.
- Add salt, Mexican oregano, drained hominy, and mix until well combined. Then pour in the vegetable broth and bay leaves, stir until well combined.
- Cover the pot, simmer over medium-low heat for about 30 to 45 minutes or until the hominy is very tender. After about 30 minutes, taste the pozole to see if it can use more salt.
- While we wait for the pozole to cook, we can prepare the toppings. Slice and chop the toppings you'd like to include.
- Taste the pozole before serving and adjust seasoning if desired. Just don't add too much oregano or it will turn bitter.
- Allow to cool slightly before serving. Top with any or all of the mentioned topping choice, or you can let everyone choose how they’d like to eat their pozole. Enjoy!
Video
Nutrition
Serving: 4servings | Calories: 309kcal | Carbohydrates: 47g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 3308mg | Potassium: 705mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2098IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 2mg
