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Vegetarian Pozole

5h 51 mins
2h
Low
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This easy pozole recipe is ideal for all those who prefer 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, since it is made with cacahuazintle corn and mushrooms. Try it, it's delicious!
Learn more about Del Fuerte

Ingredients

15 portions
  • 1/2 kilos cacahuazintle corn, for pozole, ready to burst
  • 3 liters Water
  • 1 head garlic
  • 1 leave bay (laurel)
  • 2 branches thyme
  • enough vegetal oil
  • 1/2 kilos oyster mushroom
  • 1/2 kilos cream of mushroom soup
  • 1 onion
  • to taste salt
  • 1 cup Del Fuerte® chilpotle puree
  • enough vegetal oil
  • 2 guajillo chilies, clean, for the red sauce
  • 2 pasilla chili peppers, clean, for the red sauce
  • 4 chile de árbol peppers, clean, for the red sauce
  • 1 clove garlic, for the red sauce
  • 1/4 onions, for the red sauce
  • to taste salt, for the red sauce
  • 1 tablespoon oregano, for the red sauce
  • enough vegetal oil
  • enough onion, filleted, to accompany
  • to taste oregano, To accompany
  • enough radish, sliced, to accompany
  • to taste piquín chili, ground, to accompany
  • enough romaine lettuce, chopped, to accompany
  • enough avocado, sliced, to accompany
  • enough tostada corn, To accompany
  • enough cream, To accompany

Preparation

For the red sauce, at the same time as the corn kernels are cooked, fry the pasilla chiles, the guajillo chiles, the arbol chiles with a little oil in a pan over medium heat, with the garlic, onion and oregano , Add the cup of Del Fuerte® natural puree and cook for 10 minutes at low temperature. Then grind everything in the blender until the texture is smooth. Reserve to add to the pozole later.
Heat a frying pan, preferably non-stick, over high temperature with a little vegetable oil and fry the mushrooms and mushrooms in batches, in small quantities to achieve a caramelization in all the mushrooms; season every occasion. Reservation.
In a pot, boil the corn kernel with the water and cook for about 1.5 or 2 hours, until the corn pops. Add the sauce that you prepared, the mushrooms and cook for 10 more minutes; add more water if necessary and check seasoning.
Serve the pozole accompanied with onion, oregano, radish, piquín pepper, lettuce and toast. Enjoy.

PRESENTATION

Accompany with onion, radish, lettuce, oregano, chili pepper, avocado and toast.

TIPS

Cook the corn without salt, otherwise it will not burst or "bloom"; cook the meat over medium heat so that the broth does not evaporate too much and the flavor is concentrated. You can clean the pan where you sautéed the mushrooms with the water from the cooking of the corn and use that water for the pozole, in this way the flavor will be enhanced. You can reduce the cooking time by using precooked corn.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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