Vegan Red Pozole

Del Fuerte
Prepare this delicious vegan red pozole, made with ancho chile, guajillo, cacahuacintle corn, shiitake, and mushrooms flavored with aromatic herbs. An ideal option for those who prefer not to eat animal protein but still seek a delicious and flavorful dish. The vegan red pozole is an extraordinary variant of this famous Mexican dish, which you can cook to serve at a Mexican night dinner or on any occasion with family. With this preparation, you surely won't miss the meat. Don't miss trying it!
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Ingredients
8
Servings
  • 3 liters water
  • 1 cup hominy, precooked
  • 1 pinch salt
  • aromatic herbs
  • 1 teaspoon vegetable oil, for the sauce
  • 1/2 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 1 ancho chile, cleaned and seedless, for the sauce
  • 5 guajillo chiles, cleaned and seedless, for the sauce
  • 1 Del Fuerte® tomato purée with fresh chile, for the sauce
  • 1 pinch salt, for the sauce
  • 1 tablespoon vegetable oil
  • 2 tablespoons garlic, finely chopped
  • 1/2 cups onion, finely chopped
  • 1 cup button mushrooms, sliced
  • 2 cups oyster mushrooms, sliced
  • 3 liters vegetable broth
  • 1 pinch salt
  • 1 tablespoon oregano
  • onion, chopped, for garnish
  • radish, sliced, for garnish
  • dried oregano, for garnish
  • lettuce, finely cut into strips, for garnish
  • piquín chile, for garnish
  • lime juice, for garnish
Preparation
30 mins
2h
Low
  • Heat a small pot with water, add the cacahuacintle corn and the aromatic herbs and a little salt. Cook until soft and popped.
  • Heat a skillet over medium heat with the oil, fry the onion, garlic, chiles, and Del Fuerte® Fresh Chile Tomato Puree, cool slightly.
  • Blend the previous preparation until you obtain a homogeneous sauce.
  • Heat a small pot over medium heat with the oil, fry the garlic with the onion, mushrooms, and shiitake, add the cooked cacahuacintle corn and fill with vegetable broth, cook until it reaches a boil and add the sauce. Cook for 30 minutes or until the corn is completely soft. Season to taste and set aside.
  • Serve the pozole on a plate and accompany with onion, radish, lettuce, oregano, chili piquín, and lime.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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