Vegetarian Pozole

Name: Vegetarian Pozole
Prep time: 471 min
Cook time: 120 min
Yield: 15
Cuisine: Mexicana
Ingredients: 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

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

Published: 20-12-2021

Preparation

5h 51 mins

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.

Energy

kcal

2.6%

Carbohydrate, by difference

9.6

3.2%

Protein

1.6

3.2%

Total lipid (fat)

1.1

1.69%

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100

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Provided by

Tips

Cook the corn without salt, otherwise it won't pop or "flower"; cook the meat over medium heat so that the broth doesn't evaporate too much and the flavor concentrates. You can clean the pan where you sautéed the mushrooms with the water from the corn cooking and use that water for the pozole, this will enhance the flavor. You can reduce the cooking time if you use precooked corn.

Vegetarian Pozole

Ingredients

Preparation

Nutritional information

Presentation

Tips

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