Vegan Pozole Rojo
My vegan pozole rojo is smoky, savory, and packed with hominy, beans, and aromatic chile broth that gives it its signature crimson color. It will warm your soul with every spoonful and keep you coming back for more.
Servings: 7
Ingredients
- ¾ cup dried chiles de árbol (28-30)
- 5 dried ancho chiles
- 2 garlic cloves, smashed
- 1 tablespoon oil
- 1 large white onion, diced
- 4 garlic cloves, finely minced
- 2 teaspoons ground cumin
- 6 cups vegetable broth
- 1 tablespoon dried oregano (Mexican if possible)
- 1 bay leaf
- 1 29 oz can white hominy, drained and rinsed
- 2 15 oz cans pinto beans
- Salt to taste
Garnishes
- Shredded cabbage
- Diced avocado (shredded cabbage, diced onion, sliced radishes, fresh cilantro)
- Diced raw white onion
- Sliced radishes
- Fresh cilantro
Instructions
- Remove the stems and seeds from the chiles de árbol and ancho chiles. Place them in a bowl, cover with boiling water, and use a plate to keep them submerged. Soak for 30 minutes.
- Puree the soaked chiles with 1 ¼ cups of the soaking liquid, the smashed garlic, and ½ teaspoon salt in a blender. Then strain the mixture through a fine-mesh sieve, pressing with a rubber spatula, and discard any solids.
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and finely chopped garlic, stirring occasionally for 5 minutes, until soft. Stir in cumin and cook for another 30 seconds.
- Add the broth, oregano, bay leaf, hominy, and ⅓ to ½ cup of the chile sauce to the pot. Then bring to a low boil and reduce the heat to a simmer and cook for 20 minutes.
- Stir in the pinto beans and simmer, uncovered, for another 20 minutes.
- After it's simmered, if the pozole feels too thick, add water or broth to reach your preferred consistency. Then taste it and add salt if needed.
- When ready, spoon into bowls, top with garnishes, and serve the remaining chile sauce on the side.
- Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
- Adjust the spice level by using more or less of the pureed chile sauce.
- If the broth reduces too much, simply add more liquid to thin it out.
- This dish tastes even better the next day, as the flavors develop over time.
- Set out garnishes buffet-style so everyone can customize their bowls.
Nutrition
Serving: 1.5 cup | Calories: 143kcal | Carbohydrates: 39g | Protein: 10g | Fat: 5g | Sodium: 270mg | Potassium: 450mg | Fiber: 10g | Sugar: 2g | Calcium: 80mg | Iron: 3.6mg
Tried this recipe?Mention me on Instagram @dances_with_knives and add the hashtag #danceswithknives! Would love to see your yummy creations!