Vegan Red Pozole
Ingredients
The stew
-
1
pound
dried posole (pozole / hominy)
-
3
pieces
dried chipotle peppers
-
2
pieces
dried cascabel chiles
-
1
whole
white (or yellow) onion
-
3
pieces
large shallots (or 1 red onion)
-
7
cloves
garlic
-
2
medium
tomatoes
-
2
teaspoons
fine grain sea salt
-
ΒΌ
cup
extra-virgin olive oil
-
2
cups
cilantro, chopped
-
1
tablespoon
Mexican oregano
-
5-6
cups
water or broth
-
2-3
cups
finely shredded green cabbage
-
2
pieces
makrut lime leaves (optional)
-
1
tablespoon
tangerine or lemon olive oil
Toppings
-
to taste
favorite vegan cheese or dairy options (optional)
-
to taste
avocado
-
to taste
cilantro
-
to taste
thin slivers of tortilla chips
-
to taste
citrus wedges (lemon, lime, etc.)
Instructions
- Soak the dried posole for at least 6 hours or overnight, then drain and cook in a pot with water until kernels blossom.
- Toast the dried chiles on a hot surface, then soak them in scalding water.
- Blister the onion, shallots, garlic, and tomato, then peel the garlic and blend it with the blistered vegetables and soaked chiles.
- Heat olive oil in a pot, add the blended chile sauce, and simmer for 10 minutes.
- Stir in cilantro, oregano, and a cup of water or broth, then blend again.
- Add the remaining water or broth and cooked posole, bring to a simmer, and stir in cabbage and lime leaves if using.
- Finish with tangerine or lemon oil and serve with toppings.
Nutrition Facts (estimated)
Servings
8
Calories
139
Total fat
8g
Total carbohydrates
17g
Total protein
2g
Sodium
789mg
Cholesterol
0mg
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