Vegan red pozole
Local name : Pozole rojo
A brick-red hominy and mushroom soup in a guajillo and ancho chilli broth, piled high with radish, cabbage and lime.
Photo : Martha Silva · CC BY-SA 2.0
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Serves
- 6
- Difficulty
- Medium
Method
- Deseed the chillies and toast them for 30 seconds a side in a dry pan without scorching. Cover with hot water and soak for 20 minutes.
- Blend the chillies with a little soaking water, half the onion, the garlic, oregano and cumin into a smooth sauce. Push it through a sieve.
- Tear the oyster mushrooms into strips, or shred the jackfruit. Fry in the oil over high heat until browned at the edges.
- Pour the chilli sauce into a large pot with the remaining onion half and cook it down for 5 minutes, stirring.
- Add the stock, hominy and mushrooms. Bring to the boil, then simmer covered for 30 minutes. Season generously with salt.
- Fish out the onion. Serve piping hot and let everyone top their bowl with radish, cabbage, raw onion and a big squeeze of lime.
Pozole is Mexico’s big-table dish, served at Christmas and on Independence Day. The raw garnishes are not optional; they bring crunch and freshness to the rich broth.
