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Vegan Pozole

Ingrid Monserrat
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Course Soup
Servings 4 -6 servings

Ingredients
  

  • 3 tablespoons (44 ml) olive oil
  • 2 onions, peeled and chopped
  • 3 cloves garlic
  • 6 tomatoes, cut in halves
  • 8 cups (1.9 l) vegetable broth
  • 4 cups (640 g) hominy (canned or cooked dried hominy)
  • 4 cups (946 ml) water
  • 6 guajillo chiles, seeded
  • 4 ancho chiles, seeded
  • 2 cups (176 g) white mushrooms, cleaned and sliced
  • 6 bay leaves
  • 2 teaspoons (4 g) ground cumin
  • 2 teaspoons (2 g) dried oregano
  • 2 teaspoons (12 g) salt
  • 1 teaspoon (2.3 g) pepper
  • 8 whole cloves
  • 1 teaspoon (2 g) smoked paprika
  • 2 serrano peppers (optional, for heat)

Toppings:

  • sliced radishes, chopped cilantro, chopped onion, shredded cabbage/lettuce, avocado slices, tortilla chips, lime juice

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic and tomatoes, and turn until softened and fragrant.
  • Add the vegetable broth and hominy. Bring to a simmer and let cook for about 20 to 25 minutes In the meantime, in a separate pot, bring water to boil and add the guajillo and ancho chiles. Cook until they soften. Save water.
  • Place all chiles, onion, garlic, tomatoes, bay leaves, ground cumin, salt, pepper, cloves, paprika serrano peppers and 1 cup (236.6 ml) of leftover chile water to the blender. Blend until smooth.
  • Check flavors and make sure sauce doesn’t need more salt. If you feel it does, add more to your taste.
  • Add sauce to the pot containing the hominy mixture and stir. Add mushrooms. Stir again, and it’s ready to go!
  • Serve the vegan pozole hot, garnished with sliced radishes, chopped cilantro, chopped onion, lime wedges, shredded cabbage, avocado slices and tortilla chips.
  • Enjoy!
Keyword vegan