Vegan Pozole Let me know in the comments if you’re excited for this recipe AND,…
Vegan Pozole 😛
Let me know in the comments if you’re excited for this recipe AND, I want to know what other MEXICAN recipes you guys want to see … many of you asked for it SO HERE IT IS 😍
10 cups filtered water (divided)
1 large tomato (or 2 small tomatoes)
1 yellow onion
3 tbsp bouillon paste (I used better than bouillon No chicken base)
2 tbsp dried oregano
3 cloves garlic
3 chile de árbol peppers (Found in the hispanic section of grocery store)
1 tsp salt
7 cups hominy, drained and rinsed (or 3 15-ounce cans)
2 tbsp Dried oregano
1 small cabbage, shredded
4-6 radishes, sliced thinly
1 small bunch cilantro, chopped
2 fresh jalapeños, sliced thinly (optional)
2 avocados, sliced thinly (optional)
6-8 Corn tostadas (optional)
Rinse 3 dried peppers, (you could include more peppers if you would like it spicier but just a warning, these little peppers are VERY spicy) remove stems and seeds, and soak in hot water for about 20 minutes.
In a large pot bring 8 cups of water to a boil. Chop onion into big chunks, and chop tomato into quarters… add to boiling water and cook for 6 minutes.
Once peppers are soft and the onion and tomato are done boiling, in a blender, blend peppers, onion, tomato, garlic cloves, 2 tbsp oregano and 3 cups of the hot water until very smooth. Add more water as needed to reach smooth consistency.
Pour the blended mixture back into the pot of water then add bouillon paste. Keep on medium to low heat. Simmer until the bouillon paste is fully dissolved.
Add the rinsed hominy to the pot and cook on medium heat for about 25 minutes.
Taste the broth and add 1 tsp of salt if needed and adjust seasonings to your liking adding more bouillon, oregano… etc.
To serve add a generous squeeze of lime juice, sprinkle of dried oregano, a handful of cabbage, chopped cilantro, jalapeño slices, avocados slices and a corn tostada on the side. •
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