This vegan posole recipe is authentic, easy, healthy and the only one you will ever need to make real Mexican posole.
I could eat Mexican food every single day, and not just because I am Mexican because it is delicious. I love that it is flavorful, full of different textures and that we have dishes for every occasion and every party.
Posole is a party dish or a party in a dish. This vegan posole is a party of flavor and textures and all in a bowl. The base is made with a three chili puree.
This puree is made with chile ancho, chile guajillo, and chile pasilla. Each of them has different flavor notes. I couldn’t pick one all of them are delicious.
- Chile ancho is a dried chile poblano, and its flavor is deep and rich with a bit of fruitiness to it. - Chile guajillo is a very mild chile; this guy is not spicy at all but is very flavorful. - Chile pasilla is excellent for finishing soups or making sauces. They are mildly spicy, earthy, and with a touch of sweetness to them.
The original posole is made with pork or chicken, but since I am 100 % plant-based I make my posole vegan. I use oyster mushrooms to prepare it and it comes out as delicious (even more) than the original one. This posle is hearty and you get a sense of nourishment in your body, mind, and soul.
Using oyster mushrooms and water instead of some animal-based broth are the perfect swaps from the original recipe, the richness of the soup and all-around yumminess is preserved.
The chile pure is super easy to prepare; you have to soak the stemmed chiles in hot water and blend them with the soaking liquid and voilá. Your delicious three-chile- Mexican-pure is done.
tips, tricks & other recipes
- I use canned hominy to make this dish. It is easier to find, It is a huge advantage that it is already cooked and it really is flavorful.
- When choosing your chiles, choose chiles that have a similar size, this will give a balanced flavor to the soup.
- I have to confess that I never strain things. I have a Vitamix blender and that gets all the work done. If you don’t have a high sped blender, strain the puree. This way your soups will be smooth and tasty.
- In this Amazon store, you can find Mexican dried chiles: Ole Mission
- You can make the chile puree ahead of time and store it in the fridge.
- Here are other of my favorite Mexican vegan authentic recipes: crispy potato tacos, Mexican lentil soup, sopes, green salsa verde, guacamole.
So here is the recipe for my
- 2 ancho chiles
- 2 guajillo chiles
- 2 pasilla chiles
- ¼ large or 1/2 medium onion
- 2 tablespoons vegetable oil
- 1 teaspoon sea salt
- 2 1 lb-can of hominy corn
- 10.5 oz of oyster mushrooms
- Sliced lettuce
- Sliced radishes
- Dried oregano
- Chopped onion
- Lime juice
- Corn toastadas
- Clean the peppers with a kitchen cloth and remove the stem.
- Soak them in hot water for 10-15 min., just enough water to cover the peppers.
- Meanwhile, shred the oyster mushrooms.
- Add the peppers and the soaking-chile liquid in the blender with the onion and blend well. Strain id needed.
- In a large pot, add the oil over medium heat and pour the chili paste. Leave for about three minutes or until it begins to change color, and the peppers release their aroma.
- Add to the blender container about 4 cups of water and get all the chili puree left. Empty this water into the pot.
- Add the salt, hominy corn, and oyster mushrooms. Cover and leave for 15 minutes or until it starts to boil.
- Taste and adjust the seasoning if necessary, add more water if the chili flavor is too strong.
- Serve in large bowls with sliced lettuce, chopped onion, radishes, oregano, and lime juice. Eat with corn tostadas.