December 13, 2016 by Virginia James
One of my favorite foods to eat during the cold winter months is most definitely Pozole. Mom used to make it every time it started to get cold, and we would have it every year. I’d always roll up a warm tortilla and dip it into the broth while I waited for it to cool down so that I can enjoy the taste while it was still piping hot – without burning my tongue (I still do!).
While we used to have it with shredded chicken, I thought I’d vegan-ize this meal …and it turned out a lot easier than expected…
Vegan Mexican Pozole
- Oil for sautéing
- Medium onion, diced (reserve 3/4 cup diced onion for later)
- 34 medium dried California peppers
- 3 garlic cloves, peeled
- 1 tsp dried oregano
- 4 cups veggie broth
- 2 cups water
- 29 oz can hominy, drained
- 1 package faux chicken (chopped) or tofu (cubed)
- 2 cups shredded cabbage
- 1 cup sliced radishes
- 1 lemon or lime
- 1 tin of beans (any kind) (optional)
- Salt to taste
- Rinse dried peppers, remove stems and seeds, and soak in hot water for about 20 minutes.
- When soft, blend peppers in 23 Tbs of soaking water with garlic and 1 tsp oregano until very smooth. Add more soaking water as needed, this step may take a while.
- In a medium pot, sauté onions for about 2 minutes.
- If you are using faux chicken or tofu, sauté these for about 3 minutes.
- Add broth and small portions of chile mixture a little at a time to your liking.
- Add hominy, and salt to taste.
- If you’re using beans, add them now.
- Heat through for about 15-20 minutes on medium heat.
- Serve in a bowl and add small amounts of cabbage, diced onion, and radish.
- Add lemon (to taste) and dried oregano (to taste).
Top with cabbage and onion or literally any veggies you like! I personally like to top it with sliced onion, shredded cabbage and sliced radishes.