Make Mexican vegan pozole rojo at home with this recipe
Pozole rojo, a traditional Mexican stew, is known for its vibrant, red broth and hearty ingredients. This vegan version replaces pork with mushrooms and hominy, offering a satisfying alternative. Deeply rooted in cultural history and often served during celebrations, it combines spices, vegetables, and legumes for a rich culinary journey. Ready to embark on this flavorful adventure? Let's start cooking!
Gather the following ingredients
You will need two tablespoons olive oil, one large onion, four cloves garlic, three tablespoons chili powder, one tablespoon dried oregano, two teaspoons ground cumin, eight cups vegetable broth, 28 ounces canned hominy, drained, 16 ounces mushrooms (e.g., shiitake, button), and salt to taste. For toppings, gather radishes, avocado, cilantro, and lime wedges.
Prepare the vegetables
Heat the olive oil in a large pot over medium heat. Add the chopped onion, sauteing until translucent, about five minutes. Follow with the minced garlic, cooking for another minute until fragrant. This initial step is crucial, laying a flavorful foundation for our pozole by infusing the oil with onion and garlic, essential for the dish's rich taste and aroma.
Spice it up
Add the chili powder, dried oregano, and ground cumin to the pot containing the onions and garlic. Stir these spices well and cook for about two minutes. This step is crucial as it allows the spices to "bloom," which means their flavors are fully released into the dish, infusing it with a rich Mexican aroma that will begin to fill your kitchen.
Add main ingredients
Pour the vegetable broth, drained hominy, and sliced mushrooms into the pot with the spiced onions. Bring to a boil, then lower the heat to simmer uncovered for about 25 minutes or until the mushrooms are tender. During this simmering process, the diverse ingredients will integrate beautifully, marrying their flavors into a cohesive and richly aromatic stew.
Serve with toppings
Once your pozole is ready, with its rich aroma and tender mushrooms, serve it hot. Provide fresh toppings like sliced radishes, diced avocado, chopped cilantro, and lime wedges for personal customization. This vegan pozole rojo maintains traditional flavors without animal products, making it perfect for those exploring plant-based alternatives to classic dishes while still savoring cultural depth and delicious tastes.
