Vegan Pozole
I grew up in a beautiful Mexican culture full of love, family gatherings and delicious food. Mexican food is the epitome of comfort food. It is warm, satisfying, flavorful and often times has a kick of spice.
Posole is a warm hearty soup with hominy, typically eaten during the holidays. As a young girl I remember the excitement of getting to my grandmothers house and being served a bowl of hot posole soup along with crunchy tostadas (a toasted corn tortilla).
Typically pose contains pork or chicken. I took my grandmas traditional Posole recipe and vegaized it by using vegetable stock and tempeh. You can totally use vegan chicken, seitan or even some diced potatoes.
What is Hominy?
Hominy is dried corn that has been soaked in a lime bath. It’s puffy and chewy and has a very special flavor thanks to its processing technique. You can buy hominy in a can at your local grocery store…in the latin section in the international aisle!
PREP TIME
COOK TIME
TOTAL TIME
INGREDIENTS
- 8 cups (64 oz) Organic Low Sodium Vegetable Stock
- 4 cups of hominy
- 8 oz tempeh sliced (or vegan chicken… I suggest the brand gardein)
- 2 Medium onion, 1 whole and one dices (reserve 1/4 of the diced onion for later)
- 2-3 dried peppers (chiles de arbol)
- 1 large tomato
- 3 garlic cloves, peeled
- 1/2 cup water
- 1 tbsp dried oregano (+ more for garnish)
- 2 cups shredded cabbage
- 1 cup sliced radishes
- 3-6 limes
- 2 tablespoon vegan bouillon (optional)
- salt to taste (if you choose to leave out bouillon)
- 12 tostadas or corn tortillas (optional)
EQUIPMENT
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Rinse dried peppers, remove stems and seeds, and soak in hot water for about 20 minutes.
- In a large pot with 6 cups of water, boil onion and tomato for 6 minutes.
- Once peppers are soft and the onion and tomato are done boiling blend peppers, onion, tomato, garlic, 1/2 cup of water and 1 tbsp oregano, until very smooth. Add water as needed to reach smooth consistency.
- In a medium pot, sauté diced onions for about 2 minutes. Add the sliced onions and cook for another 4 minutes.
- Add broth and small portions of chile mixture a little at a time to your liking, then add hominy.
- Add the 2 tbsp of vegan bouillon or salt to taste.
- Heat through for about 15-20 minutes on medium heat.
- Serve in a bowl and add small shredded cabbage, diced onion, and radish.
- Add lemon and dried oregano to taste.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
