Pozole Rojo, a vibrant and deeply flavorful Mexican stew, traditionally features pork. However, this recipe delivers all the comforting warmth and rich taste of authentic pozole, completely plant-based! Imagine a hearty broth brimming with tender hominy, smoky chipotle peppers, and a medley of vibrant vegetables, all simmered to perfection. This vegan adaptation doesn't compromise on flavour, offering a satisfying and ethical alternative to the classic dish. It's perfect for chilly evenings, festive gatherings, or any occasion calling for a soul-warming meal.
Forget complicated recipes; this vegan Pozole Rojo is surprisingly easy to make, using readily available ingredients. The satisfyingly deep flavour comes from carefully building layers of spices and allowing the stew to simmer slowly, developing its incredible richness. Ready to experience the magic of plant-based Pozole Rojo? Let's dive into the step-by-step instructions and create this delicious and comforting vegan masterpiece together.
Tools Needed
- Small pot
- Blender
- Large soup pot
- Fine sieve
- Paper towels
Ingredients
- Hominy (dried): 900 grams or 31 ounces
- Guajillo chiles: 3
- Chile arbol chiles: 3 (optional)
- Vegetable broth: 2 liters or 8 1/2 cups
- Cremini mushrooms (or oyster): 1 small container
- White onion: 1 medium
- Garlic: 2 large cloves
- Salt: to taste
- Dried Mexican oregano: 1 teaspoon
- Bay leaves: 2
- Olive oil: 2 tablespoons
- Small fried and salted chiles
- Shredded iceberg lettuce
- Radishes
- Lime wedges
- Tostadas
- Avocado slices
- Sour cream (vegan)
Step-by-Step Instructions
Step 1. Prepare the Chili Base
- Fill a small pot with water and bring to a boil. While waiting, seed and devein the chiles.
- Once boiling, add chiles, onion, and garlic to the pot. Simmer until chiles are rehydrated and onion/garlic are softened.
- Remove from heat and blend the boiled chiles, garlic, and onion with about 1/2 cup of the boiling broth (or water) until smooth. Strain through a fine sieve.
Step 2. Simmer the Pozole
- In a large pot, sauté sliced mushrooms in olive oil for about 8 minutes until softened.
- Add the chili sauce to the mushrooms, stir well, and add salt and oregano.
- Add the hominy and mix until combined.
- Pour in vegetable broth and bay leaves, stir, cover, and simmer for 45-60 minutes, or until hominy is tender. Check and adjust seasoning after 30 minutes.
Step 3. Prepare Toppings
- Fry small chiles in oil until slightly darkened, drain, and sprinkle with salt.
Step 4. Serve and Enjoy
- Once pozole is ready, let it cool slightly before serving. Top with desired toppings.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Feel free to adjust the ingredients to your own taste.
- Don't overdo the oregano; too much can make the pozole sour.
- When frying the chiles, stir constantly to prevent burning. Burnt chiles will be bitter.
Nutrition
- Calories: 600
- Fat: 20g
- Carbs: 100g
- Protein: 20g
FAQs
1. Can I use dried hominy instead of canned?
Yes! Just be sure to soak the dried hominy overnight and then cook it according to package directions before adding it to the pozole.
2. What can I substitute for chipotle peppers in adobo sauce?
For a milder flavor, use ancho chilies or a combination of smoked paprika and cayenne pepper. Adjust the amount to your spice preference.
3. How can I make this pozole spicier?
Add more chipotle peppers in adobo sauce, a pinch of cayenne pepper, or a dash of your favorite hot sauce. Taste and adjust as you go!
This Vegan Pozole Rojo recipe is a testament to how delicious and satisfying plant-based cooking can be. Enjoy the rich, warming flavors and the comforting feeling of a truly special meal. Share this recipe with your friends and family – you’ll be surprised how many people will love this flavorful and ethical twist on a classic.