Flavor-Packed Vegetarian Pozole Rojo
This vegetarian pozole rojo is packed to the brim with bold, rich, and savory flavors. Featuring hominy, a blend of red chiles, and roasted oyster mushrooms, it provides a soul-warming experience.
Equipment
- Stockpot
- Baking sheets
- Blender
- Saucepan
Ingredients
Mushrooms
- 27 ounces oyster mushrooms
- 1 tablespoon olive oil
- Salt & pepper to taste
Broth
- 60 ounces hominy, drained and rinsed
- 8 cups vegetable broth
- 3 bay leaves
- 5 guajillo chiles
- 4 ancho chiles
- 3 arbol chiles optional
- 1 large white onion
- 8-10 cloves garlic
- 1 tablespoon cumin
- 2 teaspoons Mexican oregano
- 1 tablespoon olive oil
- Salt to taste
Garnishes
- Shredded cabbage or lettuce
- Sliced radishes
- Diced white onion
- Avocado cubes
- Lime wedges
- Tostadas or tortilla chips
- Mexican oregano
Instructions
Mushrooms
- Preheat your oven to 425°F and grab out 2 baking sheets. Remove the bottom portion of the oyster mushrooms, then shred them with your hands into thin strips.
- Toss the shredded mushrooms in olive oil and season them with salt and pepper. Spread them out evenly on 2 baking sheets and roast for 20-25 minutes, mixing halfway.
Broth
- In the meantime, drain and rinse both cans of hominy. Transfer it to a large stockpot with vegetable broth and bay leaves. Bring the mixture to a low boil, then turn the heat down to a simmer.
- You can blend about 1 cup of hominy with some broth and add it back to the pot if you prefer a slightly thicker broth.
Salsa
- Stem and shake the seeds out of all the dried chiles. Toast them in a skillet over medium-low for 3-5 minutes, making sure to frequently turn them so they don't burn.
- Once the chiles are toasted, add them to a pot with the roughly chopped onion and garlic cloves. Cover with water and bring to a low boil. Reduce the heat and simmer for 12-15 minutes, or until the chiles are soft and pliable.
- Then, add the chiles, onion, and garlic to a blender along with 1 ½ cups of the cooking water, cumin, and Mexican oregano. Blend on high until smooth.
- Heat 1 tablespoon of olive oil in a saucepan over medium. Pour your salsa into the pan, bring it to a low boil, then reduce the heat to simmer for 10-15 minutes.
- Note: You can pour your salsa through a strainer if there are small chunks, but we don’t find it necessary with a high-speed blender.
- When the salsa has reduced, add it to the large stockpot with the hominy and simmer for 10-15 minutes. Lastly, add in the cooked mushrooms and simmer for another 5-6 minutes.
- Season the pozole with salt to taste, then serve it with your choice of garnishes. Happy eating!
Video
Notes
- Use fragrant chiles: Your dried chiles should be smooth and pliable, indicating they are fresh. Avoid chiles that appear dry or cracked.
- Seed the chiles: Make sure you seed the chiles to control the heat level and avoid any bitterness in your vegetarian pozole rojo.
- Hominy: Don’t skip rinsing the hominy! This step helps remove any excess starch.
- Make hominy from scratch: For a more authentic and traditional flavor, try making hominy from scratch. It takes longer, but it’s worth it!
- Simmering: The longer you allow the hominy to simmer, the richer the flavors get.
- Vegetable broth: Choose a high-quality vegetable broth because it really affects the overall flavor.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 307kcal | Carbohydrates: 56.4g | Protein: 9g | Fat: 7.1g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1711.4mg | Potassium: 848.5mg | Fiber: 13.8g | Sugar: 15.9g | Vitamin A: 5784.4IU | Vitamin C: 8.6mg | Calcium: 58mg | Iron: 4.6mg
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