Red Vegan Pozole
A deeply aromatic and traditional Mexican soup made with dried chilies, hominy, and mushrooms that perfectly mimic the classic texture.
90 min
Medium
Mexicana
4 servings
The story behind
Pozole is the ultimate celebration dish in Mexico. My vegan journey led me to recreate this recipe using oyster mushrooms, which absorb the smoky flavor of the chili broth beautifully. The magic happens when the hominy 'blooms' and releases its starch, making the soup rich and hearty. I love serving this at gatherings where people are skeptical of vegan food—they are always amazed at how authentic it tastes. It's a soul-warming meal that tells a story of tradition. Pair it with a cold hibiscus tea or a bold craft beer. It’s perfect for chilly evenings or festive celebrations.
Instructions
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1Simmer the hominy in a large pot with onion and garlic until the kernels 'bloom' and soften.
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2Blend the soaked chilies with garlic and a bit of soaking water; strain the sauce into the pot with the hominy.
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3Add the shredded mushrooms to the simmering broth and cook for another 20 minutes until tender.
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4Season with salt and a pinch of oregano to taste.
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5Serve hot in bowls and garnish with fresh lettuce, radishes, extra oregano, and a generous squeeze of lime juice.
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