This pozole rojo 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 and rainy day, to serve on the holiday season, or at a party or at the end of the party.
To serve Sliced lettuce Sliced radishes Dried oregano Chopped onion Lime juice Corn toastadas
Clean the peppers with a dried kitchen cloth and remove the stem. Soak them in hot water for 10-15 min. Just add enough water to cover the peppers. Soak them until soft and pliable.
Meanwhile, shred the oyster mushrooms.
Add the peppers and the soaking-chile liquid in the blender with the onion and blend well. Strain if needed. In a large soup 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 stuck in there. Pour this water into the soup pot. Add the salt, hominy corn, and oyster mushrooms. Cover and leave simmering for 15 minutes or until it starts to release a boil.
Taste and adjust the seasoning if necessary, add more water if the chili flavor is too strong.
Serve in large bowls and top with sliced lettuce, chopped onion, radishes, oregano, and lime juice. Eat with corn tostadas.
Calories: 81 kcal Carbohydrates: 10 g Protein: 3 g Fat: 4 g Saturated Fat: 3 g Sodium: 309 mg Potassium: 380 mg Fiber: 4 g Sugar: 5 g Vitamin A: 3193 IU Vitamin C: 3 mg Calcium: 6 mg Iron: 1 mg
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.