One of the most popular traditional Mexican dishes at parties is the pozole. There are different types: green, red and white pozole, all of which clearly represent the colors of the Mexican flag.
The pozole can be prepared with pork or chicken meat, but we are going to explain a delicious vegan-style red pozole recipe, for those who have a vegetarian, vegan diet or for people who want to reduce meat consumption. Corn being one of the main ingredients, therefore, it will not be replaced, but rather it will be combined with mushrooms and mushrooms, resulting in a version similar to the traditional one that does not take away from the rich flavor of this delicious Mexican dish.
Ingredients to make Red Vegan Pozole:
- 1 kilogram of precooked hominy corn
- 1 dessert spoon of dried oregano
- 3 guajillo chilies
- 1 chili de arbol
- 1 cup sliced mushrooms
- 300 grams of shredded mushrooms
- 1 piece of onion
- 1 clove garlic
- grain salt
- 1½ liters of water
- ½ liter of vegetable stock
- oil
- To accompany
- shredded lettuce
- sliced radish
- lemon
- broken chili
- Dried oregano
How to make Red Vegan Pozole:
- Start by cooking the corn pozole: use a pressure cooker to reduce the cooking time, add enough water to cover the corn perfectly. Next, add a tablespoon of dried oregano and cook over medium heat, when it begins to release steam, lower the heat and cook for 20 minutes, then drain it and reserve it.
- Trick: wash the corn very well before cooking it, running it under running water until the rice comes out transparent.
- While the corn is cooking, soften the guajillo peppers and the tree pepper in hot water, the tree pepper will provide controlled heat. In addition, you can also add an anchor chili.
- Do you want to know another recipe that includes guajillo chilies? In this article we present you the tortilla soup with guajillo chili, a traditional Mexican recipe that you must try.
- Blend the softened chilies with the onion, in addition to the garlic clove. Add a little water from cooking the chilies.
- In a large pot with a little oil, empty the chili sauce that you blended, fry the sauce for a few minutes and pour 1.5 liters of water and 0.5 liters of vegetable stock. Then season with a little salt.
- Then add the mushrooms and mushrooms. Then add the previously cooked hominy corn, mix, check the flavor and if necessary add a little more salt. Cover and cook for 10 more minutes.
