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This Vegan Pozole Rojo is a tasty and satisfying stew made with hominy and lots of toppings. Meatless or not, it’s sure to hit the spot.
My younger brother was a vegan. During that time, he introduced me to the world of veganism.
This recipe is so delicious, full of flavor, and perfect for the winter months.
- Remove the stems from the guajillo chile and cut lengthwise.
- Remove any seeds and veins.
- Add the chiles to a small pot. Cover with 2 cups of water
- Bring to a boil over medium heat. Turn off heat. Set aside.
This is how you rehydrate dried guajillo chile. Once they are flexible and pliable, discard the water.
There is a cold water method to rehydrate dried chiles.
Submerge the dried chile in cold water and let them sit for 1 hour.
This is a basic guajillo sauce, and the base for traditional pozole Pozole Rojo (or Red Pork Pozole).
Lost in Translation:
Some people will call this Mexican stew “POSOLE” with an S. The correct spelling is “POZOLE” with a Z. Both mean the same thing.
Is posole similar to Menudo?
Both are stews. Both are usually made with a red chile sauce. The difference is that posole is usually made with chicken or pork. Menudo is made with beef tripe. Posole is always made with hominy. Menudo is sometimes made with hominy.
- Add vegetable broth to a large stock pot.
- Over the pot, add a strainer.
- Strain the guajillo sauce.
- Use the back of your cooking spoon to help the sauce threw.
Once the sauce is fully strained, cook for 10 minutes.
This sauce is what makes red pozole and adds so much flavor. To make it thicker, add 2 tablespoons tomato paste to the pot.
- Open a can of hominy and rinse the hominy a few times.
- Add the hominy and oregano to the pot.
- Stir to combine.
Fresh vs. Canned
Either use two medium sized cans of hominy or one large one. You can also use fresh hominy from the Mexican market. If you can’t find it at the store, you can always buy hominy online. This Mexican soup is not the same without this key ingredient.
Can you substitute hominy for corn?
Hominy is corn that has undergone the process of nixtamalization. That’s what gives it its distinct taste. In a pinch, you can substitute white corn for hominy. Just know that the pozole will taste different if using regular corn kernels.
Word to the Wise: Hominy freezes well. It is corn, after all. Hominy lasts up to 6 months in the freezer in an airtight plastic bag.
- In a smaller stock pot, add the olive oil and mushrooms.
- Cook for about 2-3 minutes, until the mushrooms are brown.
- Add white onion, garlic, salt and pepper.
- Cook for 1 minute, until the onion is fully cooked.
The kitchen will aromatic, like yummy mushrooms. Here, we are using cremini mushrooms, but you can also use oyster mushrooms instead.
To make it even heartier, you can include green jackfruit, red kidney beans, 2 cans of pinto beans or black beans to this vegan pozole recipe. All excellent for plant-based diets.
For those of you who like it spicy, try adding chopped poblano peppers or 1 tbsp of chile powder.
- Add all of the mushroom mixture to the large pot with the chile sauce.
- Give everything a good stir to combine. Cook for 10 minutes or medium-high heat.
Ideas for Toppings:
- Lime juice
- Mexican oregano
- Roasted chile de arbol
- Diced Onion
- Chopped fresh cilantro
All of these these toppings make a great addition hearty soup. To tame the heat, try serving with sour cream.
Another tasty vegan recipe worth adding to your rotation is Chickpea Soup.
More Mexican Vegetarian Soups:
Add the pozole to an airtight container or a sealable plastic bag. Remove as much air as possible. Pozole lasts in the fridge for up to 5 days or up to 3 months in the freezer. It tastes even better the next day.
This Vegan Pozole Rojo recipe is hearty and a great thing to eat on cold days. It’s Mexican comfort food that at its finest. Serve with your favorite toppings and enjoy!
HUNGRY FOR MORE
Vegan Pozole Rojo
- Remove the stems from the guajillo chile.
- Cut lengthwise and remove the seeds and veins from the inside of the chile.
- Do this to all the chiles.
- Add the dried chiles to a small stock pot.
- Cover with water. About 2 cups.
- Bring to a boil.
- Turn heat off and let sit for 10 minutes, or until pliable.
- Discard the water.
- Add the rehydrated chiles to a blender.
- Add 1/4 onion, 1 garlic clove, 2 cups water, cumin (if using), and 1/2 tablespoon salt.
- Blend until smooth.
- In large stock pot, add the vegetable broth.
- Place a strainer over the pot, and strain the guajillo chile sauce.
- Use the back of your cooking spoon to help the sauce go through the strainer.
- Discard any pieces found in the strainer.
- Open a can of hominy and rinse well.
- Add hominy and oregano to the pot.
- Cook for 10 minutes.
- In the meantime, in a separate pot, heat the olive oil.
- Add the mushrooms. Cook for 5 minutes.
- Dice 1/4 onion and mince 1 garlic clove. Add both the onion and garlic to the mushrooms pot.
- Stir to combine.
- Add 1/2 tablespoon salt and 1/4 pepper to the mushrooms.
- Stir and cook for 1 minute until the onions are translucent.
- Transfer the cooked mushroom mixture to the hominy and chile sauce pot.
- Add the bay leaf, and stir to combine.
- Cook for 10 minutes.
- Remove the bay leaf and serve.
- Add desired toppings and enjoy!
- Crushed whole oregano
- Roasted Chile de Arbol
- Diced Onion
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