This pozole recipe is an authentic Mexican recipe; it is an easy, delicious, and nutritious dish. This vegan pozole recipe is the perfect recipe for any cold day, holiday, or party.
- 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.
Calories: 81kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Sodium: 309mg | Potassium: 380mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3193IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg