This easy pozole recipe is ideal for those who prefer not to eat animal protein, but still enjoy a delicious flavor enhanced by Del Fuerte®. This vegan pozole is easy to prepare as well as truly appetizing since it is prepared with oyster mushrooms and hominy. Try this delicious pozole!
2 guajillo chiles, trimmed and seeded, for the red sauce
2 pasilla chiles, trimmed and seeded, for the red sauce
4 árbol chiles, trimmed and seeded, 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 garnish
oregano, for garnish
radish, sliced, for garnish
piquín chile, ground, for garnish
Romaine lettuce, shredded, for garnish
avocado, thinly sliced, for garnish
tostadas, for serving
sour cream, for serving
Preparation
5h 51 mins
2h
Low
For the red sauce: While hominy is being cooked, heat oil in a skillet over medium heat and fry pasilla, guajillo, and árbol chiles, garlic, onion, and oregano. Add a cup of Del Fuerte® natural tomato purée and cook for 10 minutes over low heat. Transfer all ingredients to a blender and blend until smooth. Set aside.
Heat vegetable oil in a nonstick skillet over high heat. Add oyster and button mushrooms in small batches and fry until golden brown. Season each batch with salt and pepper. Set aside.
In a pot, bring hominy to a boil and cook for about 1.5 to 2 hours, or until hominy pops. Pour red sauce into the pot, oyster mushrooms, and button mushrooms. Cook for 10 more minutes. Add more water if necessary and adjust seasoning.
Serve vegan pozole with tostadas and garnish with onion, oregano, radish, piquín chile, and lettuce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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