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Del Fuerte

Red Vegan Pozole

Name: Red Vegan Pozole
Prep time: 150 min
Cook time: 150 min
Yield: 8
Cuisine: Mexicana
Ingredients: 3 liters Water; 1 cup cacahuazintle corn, precooked; 1 pinch salt; to taste aromatic herb; 1 teaspoon oil, for the sauce; 1/2 onions, for the sauce; 1 clove garlic, for the sauce; 1 ancho chili pepper, clean and seedless, for the sauce; 5 guajillo chilies, clean and seedless, for the sauce; 1 Del Fuerte® tomato puree with chili pepper, for the sauce; 1 pinch salt, for the sauce; 1 tablespoon oil; 2 tablespoons garlic, finely chopped; 1/2 cups onion, finely chopped; 1 cup mushroom, filleted; 2 cups oyster mushroom, filleted; 3 liters vegetable broth; 1 pinch salt; 1 tablespoon oregano; to taste onion, chopped, to accompany; to taste radish, in slices, to accompany; to taste Dried oregano, To accompany; to taste lettuce, finely cut into strips, to accompany; to taste piquín chili, To accompany; to taste lemon juice, To accompany

30 mins

Low

4.8

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Prepare this tasty red vegan pozole, made with ancho chile, guajillo, cacahuacintle corn, mushrooms and mushrooms flavored with herbs. An ideal option for those who prefer not to eat animal protein, but at the same time looking for a delicious dish full of flavor.

The red vegan pozole is an extraordinary variant of this famous Mexican dish, which you can cook to serve at a Mexican night's dinner or on any occasion with the family. With this preparation you will not miss the meat. Do not stop trying!

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Ingredients

8 portions

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Preparation

Heat a pot with the water, add the cacahuacintle corn and the odorous herbs and a little salt. Cook until it is smooth and burst.

Heat a pan over medium heat with the oil, fry the onion, garlic, chilies and Fresh Tomato Puree with Chili Del Fuerte®, cool slightly.

Blend the previous preparation until a homogeneous sauce is obtained.

Heat a pot over medium heat with the oil, fry the garlic with the onion, mushrooms, mushrooms, add the cooked cacahuacintle corn and fill with vegetable broth, cook until it reaches boiling point and add the sauce. Cook for 30 minutes or until the corn is completely smooth. Season to your liking and reserve.

Serve the pozole on a plate and serve with onion, radish, lettuce, oregano, chili pepper and lemon.

PRESENTATION

Serve the pozole, accompany with onion, lettuce, radish, oregano and chili pepper.

TIPS

If you like the classic pozole with meat you can add the protein in the same step of the mushrooms and replace them with the same, surely the two ways will be amazing.