Vegan Red Pozole

Name: Vegan Red Pozole
Prep time: 150 min
Cook time: 120 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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!

Reviewed by Editorial Team of Kiwilimón

Published: 05-09-2017

Preparation

30 mins

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.