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Recipe of Red Vegan Pozole
Del

Del Fuerte

Recipe of Red Vegan Pozole
Del

Del Fuerte

Recipe of Red Vegan Pozole
Del

Del Fuerte

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3

Red Vegan Pozole

30 min
2 h
Easy
4.83
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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!
Learn more about Del Fuerte

Ingredients

8 servings
  • 3 liters of Water
  • 1 Cup of cacahuazintle corn precooked
  • 1 pinch of Salt
  • to taste of aromatic herb
  • 1 teaspoonful of oil for the sauce
  • 1/2 piece of onion for the sauce
  • 1 clove of garlic for the sauce
  • 1 piece of ancho chili pepper clean and seedless, for the sauce
  • 5 pieces of guajillo chili pepper clean and seedless, for the sauce
  • 1 piece of Tomato Puree with Chili Fresco del Fuerte® for the sauce
  • 1 pinch of Salt for the sauce
  • 1 tablespoon of oil
  • 2 spoonfuls of garlic finely chopped
  • 1/2 Cup of onion finely chopped
  • 1 Cup of mushroom filleted
  • 2 cups of mushroom filleted
  • 3 liters of Vegetables soup
  • 1 pinch of Salt
  • 1 tablespoon of oregano
  • to taste of onion chopped, to accompany
  • to taste of radish in slices, to accompany
  • to taste of Dried oregano To accompany
  • to taste of lettuce finely cut into strips, to accompany
  • to taste of pequin pepper To accompany
  • to taste of lemon juice To accompany

    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.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    208
    kcal
    10%
    Carbohydrates
    38.4
    g
    13%
    Proteins
    7.8
    g
    16%
    Lipids
    3.8
    g
    5.8%
    Fiber
    3.5
    g
    7.0%
    Sugar
    7.2
    g
    8.0%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
    Rate this Tip.
    Ratings (6)
    Rosita Durán
    22/09/2018 19:35:52
    Rico
    Maria De Jesus Diaz De Leon
    21/09/2018 11:56:45
    Genial
    Micha Peralta
    02/08/2018 16:45:51
    Me paresi buenisima
    oralia carvajal
    27/02/2018 21:27:24
    Se me antoja
    Ana Maria
    27/02/2018 14:54:47
    Muy saludable
    see more

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