Vegan Pozole Rojo Soup


For the Soup

one 31 Oz. can hominy, drained and rinsed

3 whole dried guajillos chiles

2 whole dried ancho chiles

2 whole dried pasilla chiles (optional)

3 whole dried chiles de arbol (optional)

8.5 cups vegetable broth

8 Oz. container mushrooms, sliced

1/2 medium red onion

2 whole large garlic cloves

1 teaspoon coarse sea salt, to taste

1 teaspoon dried Mexican oregano, to taste

1 large dried bay leaf or 2 small ones

2 Tablespoons olive oil

For the Topping

8 oz shredded iceberg lettuce or cabbage

6 whole radishes

pinch dried Mexican oregano

4 Tablespoons Sour cream

tortilla chips

For the Soup

Bring water to a boil, while waiting deseed and devein chiles.

Put deseeded chiles, onion and garlic into the pot.

Simmer on low until chiles have rehydrated and onion and garlic have softened.

Once softened, carefully place boiled ingredients into a blender, then add about half a cup of broth.

Blend until you have a smooth, thickish sauce, if needed, add more broth for a smooth consistency.

In a soup pot, and over medium heat, drizzle in 2 Tablespoons of oil, add mushrooms and sauté for 8 minutes.

Put a colander over the pot and carefully strain chile sauce into it.

Add salt and oregano and stir.

Add hominy and mix to combin.

Lastly pour in broth and bay leaves, then stir until well combined.

Turn heat to medium low, cover and simmer for 30 to 45 minutes or until hominy is very tender.

While pozole cooks, prepare the toppings.

For the Topping

Slice and chop the toppings you'd like to include.

Once the pozole is ready, allow to cool slightly before serving. Enjoy!
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