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
Ingredients8 portions
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.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: