Vegan Pozole Rojo is a plant-based version of the traditional Mexican stew called pozole, which typically contains meat. Here’s a recipe to make a flavorful and satisfying Vegan Pozole Rojo:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 2 cups hominy (canned or cooked from dried)
- 4 cups vegetable broth
- 2 cups water
- 1 can (14 ounces) diced tomatoes
- 1 large, roasted, peeled, and diced poblano pepper
- 1 can (4 ounces) diced green chilies
- 1 cup sliced carrots
- 1 cup chopped zucchini
- 1 cup chopped cabbage
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Radishes, sliced (for garnish)
- Avocado slices (for garnish)
- Over medium heat, warm the olive oil in a big pot or Dutch oven.
- To the pot, add the minced garlic and onion, and sauté until the garlic is fragrant and the onion is translucent.
- Add the chili powder, dried oregano, smoked paprika, and ground cumin. The spices should be cooked for one more minute to toast them.
- Add the hominy, vegetable broth, water, diced tomatoes, roasted poblano pepper, diced green chilies, sliced carrots, chopped zucchini, and chopped cabbage to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 30 minutes, or until the vegetables are tender.
- Add salt and pepper to taste when preparing the pozole.
- Stir in the lime juice for a bright and tangy flavor.
- Remove the pot from the heat and let the pozole rest for a few minutes to allow the flavors to meld together.
- Ladle the Vegan Pozole Rojo into bowls and garnish with chopped fresh cilantro, sliced radishes, and avocado slices.
Enjoy your delicious Vegan Pozole Rojo!
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