Easy Vegan Pozole
Easy Vegan Pozole
Equipment
- 1 Vitamix
Ingredients
- 1 28 oz canned Hominy, rinsed
- 3 dried Guajillo chili, seeds and stems removed
- 2 dried Ancho chili, seeds and stems removed
- 3 dried Arbol Chiles, seeds and stems removed
- 1 white onion, roughly chopped
- 3 cloves garlic
- 1 tsp Mexican oregano
- 1 tsp salt
- 2-3 bay leaves
- 1 8 oz cremini or button mushrooms, sliced
- 8 cups vegetable or vegan beef broth
Optional Toppings- shredded cabbage or lettuce, thinly sliced radishes, avocados and lime wedges
Instructions
- In a medium sauce pan, add the chiles and onions and enough water to cover completely. Cover and bring to a boil. Reduce heat to a simmer and cook for 15 mins or until the chiles are soft.
- Transfer the chiles to a blender with the onion and 1/2 cup of the boiling liquid and blend until smooth. Add more cooking liquid as needed until you get a tomato paste consistency.
- Meanwhile, in a large pot, add some water for sautéing add the mushrooms and cook for about 6-8 mins until they release their juices. Add the blended chiles and cook for 3-5 minutes on low to intensify it’s flavor. Add the oregano and salt, stir to combine
- Add the hominy and stir. Add the broth and bay leaves. Allow to slimmer for 5 minutes.
- If you don't like anything too spicy you can cut back on the peppers but some are hotter than others.
Video
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