Vegan Pozole Rojo
Mushrooms stand in for meat in this hearty and healthy vegan version of pozole rojo.
3 whole dried guajillo chiles, seeded and deveined
2 whole dried ancho chiles, seeded and deveined
2 whole dried pasilla chiles, seeded and deveined
3 whole dried chiles de árbol, seeded and deveined
1/2 medium white onion, chopped
2 whole large garlic cloves, peeled
2 tablespoons olive oil
1 pound crimini mushrooms, sliced
1 (30-ounce) can hominy, drained and rinsed
1 teaspoon coarse sea salt
1 teaspoon dried Mexican oregano
8 cups vegetable broth
1 large dried bay leaf
1/2 pound shredded cabbage
6 radishes, thinly sliced
2 green onions, thinly sliced
8 lime wedges
Instructions: Bring 3 cups of water to boil in a saucepan. Place the chiles, onion and garlic into the pot. Allow to simmer on low until the chiles have rehydrated and the onion and garlic have softened.
With a slotted spoon, carefully take out the boiled ingredients and place then in a blender with about 1/2 cup of the cooking liquid. Blend until you have a smooth, thick sauce. If needed, add more of the liquid from the pot to help achieve a smooth consistency. Strain the sauce through a fine-mesh sieve into a bowl, pressing down with a spoon to separate the sauce from the chile skins and any remaining seeds.
In a large soup pot, heat the olive oil on medium, then add the mushrooms and saute for about 8 minutes, or until soft. Add the strained chile sauce, salt and Mexican oregano to the pot and stir. Add the hominy and mix until well combined. Pour in the vegetable broth and add the bay leaf and stir until well combined.
Bring the pot to a boil, then reduce the heat to medium-low, cover the pot and simmer for 30-45 minutes or until the hominy is very tender. After about 30 minutes, taste the pozole and adjust the seasonings to taste.
Garnish the pozole with cabbage, radishes, green onions and lime wedges as desired and serve.
Makes 8 servings
Adapted from mexicanmademeatless.com
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Recipe: Vegan Pozole Rojo – Houston Chronicle
