Vegetarian Pozole

Del Fuerte
This easy pozole recipe is ideal for anyone who prefers to eat without any type of animal protein, but with a delicious flavor enhanced by Del Fuerte®. This vegetarian pozole is very simple to prepare and its result is a true delight, as it is made with cacahuazintle corn and mushrooms. Try it, it’s delicious!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
15
Servings
  • 1/2 kilos hominy, for pozole, prepared to pop
  • 3 liters water
  • 1 head garlic
  • 1 leaf bay
  • 2 sprigs thyme
  • vegetable oil
  • 1/2 kilos oyster mushrooms
  • 1/2 kilos cream of mushroom
  • 1 onion
  • salt
  • 1 cup Del Fuerte® chipotle purée
  • vegetable oil
  • 2 guajillo chiles, clean, for the red sauce
  • 2 pasilla chiles, clean, for the red sauce
  • 4 árbol chiles, clean, for the red sauce
  • 1 clove garlic, for the red sauce
  • 1/4 onions, for the red sauce
  • salt, for the red sauce
  • 1 tablespoon oregano, for the red sauce
  • vegetable oil
  • onion, sliced, for serving
  • oregano, for serving
  • radish, sliced, for serving
  • piquín chile, ground, for serving
  • Romaine lettuce, chopped, for serving
  • avocado, in slices, for serving
  • tostadas, for serving
  • sour cream, for serving
Preparation
5h 51 mins
2h
Low
  • For the red sauce, while the corn grains are cooking, sauté the pasilla chiles, guajillo chiles, árbol chiles, with garlic, onion, and oregano in a pan with a bit of oil over medium heat, add the cup of Del Fuerte® Natural Purée and cook for 10 minutes over low heat. Then blend everything in the blender until the texture is smooth. Set aside to add to the pozole later.
  • Heat a skillet, preferably non-stick, over high heat with a bit of vegetable oil and sauté the oyster mushrooms and champignons in batches, in small amounts to achieve caramelization on all the mushrooms; season each time. Set aside.
  • In a pot, boil the corn with water and cook for about 1.5 to 2 hours, until the corn pops. Add the sauce you prepared, the mushrooms, and let cook for 10 more minutes; add more water if necessary and check the seasoning.
  • Serve the pozole accompanied by onion, oregano, radish, chili piquín, lettuce, and tostadas. Enjoy.

Nutritional Information

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