Vegan pozole rojo

Ingredients

• 4 Guajillo Chillis, rehydrate
• 5 Chilis de Arbol, rehydrated
• 2 Ancho Chilis, rehydrated
• 1 lb dried hominy, soaking in water
• 2 onions, diced
• 1 head of Garlic, cleaned
• 2 Avocado Leaves
• 2 teaspoons. dried Oregano
• 1 teaspoon Achiote
• 1 teaspoon Cumin
• 1 cup shredded mushroom stems soaking in a little soy sauce and a dash of liquid smoke
• Sea Salt and Black Pepper
• Vegetable Stock

Preparation

• Start by cooking the hominy in a big pot with the onions, salt, oregano, avocado leaf and cumin.
• Cover the hominy with just enough veggie stock to cover it. It may take at least 30 minutes for them to start getting soft.
• You can add small amounts of stock as needed.
• In the mean time grind up all of your chilis in a chop chop with the garlic. When the pozole is soft, add the chili mix and continue to cook.
• It should take about an hour from start to finish. When the hominy is done it will split and crack.
• Add the mushroom stems and a little achiote for color. Cook for another 10 minutes and your done.
• Garnish with radish, avocado and shredded cabbage.

Questions

Photos of members who cooked this recipe

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