Vegan Pozole Rojo

Ingredients

Pozole Ingredients:
● 62 oz or 900gm hominy drained and rinsed
● 6 whole dried guajillos chiles
● 4 whole dried ancho chiles
● 4 whole dried pasilla chiles optional
● 6 whole dried chiles de arbol optional
● 17 cups 2 lt. of vegetable broth
● 32 oz container of crimini mushrooms sliced
● 1 medium white onion
● 4 whole large garlic cloves
● ½ teaspoon coarse sea salt adjust to taste
● 2 teaspoon dried Mexican oregano adjust to taste
● 2 large dried bay leaf or 2 small ones
● 2Tablespoons olive oil.

Instructions
1. Bring a small pot of water to a boil, while we wait for that we can deseed and devein the
chiles. You can use scissors to cut open the chilies to remove the hard stems, seeds and
veins.
2. Once the water has boiled, place the deseeded chiles, the onion and garlic into the pot.
Allow to simmer under low heat until the chiles have rehydrated and the onion and garlic
have softened.
3. Once softened, carefully place boiled ingredients into the blender, then add about half a
cup of the boiling broth, or plain water. Blend until you have a smooth, thickish sauce — if
needed add more of the boiling broth to help achieve the smooth consistency. Strain the
sauce now or do so in the next step. Set aside.
4. In a large soup pot, and over medium heat, drizzle in 2 Tablespoons of olive oil, then add
the mushrooms and sauté for about 8 minutes or until soft. Next, place a colander over
the pot and carefully strain the chile sauce into it. Then add 1 teaspoon of coarse sea
salt and stir, then add 1 teaspoon of Mexican oregano and stir. Next we add the hominy
and mix until well combined. Lastly pour in the vegetable broth and bay leaves, stir until
well combined.
 5. Turn the heat to medium-low, cover the pot and simmer for about 30 to 45 minutes or
until the hominy is very tender. After about 30 minutes, taste the pozole to see if it can
use more salt or a little more oregano — but don’t overdo it on the oregano because if
there’s too much, it can turn the pozole sour.
6. Once the pozole is ready, allow to cool slightly before serving. Top with any or all of the
mentioned topping choice, or you can let everyone choose how they’d like to eat their
pozole.

Nutrition Facts
8 Servings

Amount Per Serving

● Calories
● 284.7
● Total Fat
● 2.1 g
● Saturated Fat
● 0.3 g
● Polyunsaturated Fat
● 0.6 g
● Monounsaturated Fat
● 1.1 g
● Cholesterol
● 0.0 mg
● Sodium
● 2,395.0 mg
● Potassium
● 544.1 mg
● Total Carbohydrate
● 50.0 g
● Dietary Fiber
● 9.2 g
● Sugars
● 26.1 g
● Protein
● 12.5 g
● Vitamin A
● 426.3 %
● Vitamin B-12
● 0.0 %
● Vitamin B-6
● 7.6 %
● Vitamin C
● 17.5 %
● Vitamin D
● 0.0 %
● Vitamin E
● 1.1 %
 ● Calcium
● 7.2 %
● Copper
● 30.4 %
● Folate
● 6.6 %
● Iron
● 18.5 %
● Magnesium
● 5.5 %
● Manganese
● 11.8 %
● Niacin
● 22.8 %
● Pantothenic Acid
● 18.8 %
● Phosphorus
● 16.4 %
● Riboflavin
● 34.4 %
● Selenium
● 44.6 %
● Thiamin
● 6.4 %
● Zinc
● 13.8 %

Appetizer:
Guacamole that has avocado, tomato, onion and cilantro
Baked veggie chips that are Golden Beetroot, Beetroot, Zucchini, Carrot, Sweet Potato and
Turnip

Side:
Dehydrated tostada, which is a homemade, fat-free corn tortilla.

Vegetable side:
Roma lettuce with radishes and lemon juice, that salad gives a better complement to the pozole
and helps it lower the sodium and give it better flavor.

Dessert:
As the theme of my recipe is Mexican, I wanted to add a dessert that helps to represent Mexico.
Mexican white corn flan, that is gluten free. I add the protein in flan because it needs 5 flax
eggs.