How do I prepare the dried chiles for this pozole?

Deseed and devein the guajillo, ancho, and optional pasilla and arbol chiles, then boil them with onion and garlic until rehydrated and softened before blending into a smooth sauce.

What kind of mushrooms are best for this vegan pozole?

The recipe suggests crimini or oyster mushrooms, sliced and sauteed in olive oil for about 8 minutes to soften them before adding to the chile sauce.

How long should I simmer the pozole for the hominy to be tender?

Simmer the pozole, covered, on medium-low heat for about 45 minutes to an hour, or until the hominy becomes very tender.

Can I adjust the seasoning in this pozole?

Yes, after about 30 minutes of simmering, taste the pozole and adjust the salt or Mexican oregano to your preference, being careful not to add too much oregano as it can make the pozole sour.

What are some recommended toppings for this Mexican Pozole Rojo?

Topping choices include shredded iceberg lettuce, radishes, limes, tostadas, dried oregano, vegan sour cream, and any salsa you'd like.

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Mexican Pozole Rojo
[Vegan, Gluten-Free]

Name: Mexican Pozole Rojo [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 4
Ingredients: 31-ounces hominy or pre-cooked maiz pozolero, drained; 3 dried guajillos chiles; 2 dried ancho chiles; 2 dried pasilla chiles, optional; 3 dried chiles de arbol, optional; 8 1/2 cups of vegetable broth; 1 container of crimini or oyster mushrooms, sliced; Half a medium white onion; 2 big garlic cloves; 1 teaspoon coarse sea salt, adjust to taste; 1 teaspoon dried Mexican oregano, adjust to taste; 2 or 3 dried bay leaves; 2 tablespoons olive oil; Topping Choices: shredded iceberg lettuce, radishes, limes, tostadas, dried oregano, vegan sour cream, and any salsa you’d like

NL By: Nancy Lopez-McHugh

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A vibrant bowl of Mexican Pozole Rojo, garnished with fresh shredded lettuce, sliced radishes, and a lime wedge, ready to be enjoyed.

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Ingredients You Need for Mexican Pozole Rojo [Vegan, Gluten-Free]

31-ounces hominy or pre-cooked maiz pozolero, drained
3 dried guajillos chiles
2 dried ancho chiles
2 dried pasilla chiles, optional
3 dried chiles de arbol, optional
8 1/2 cups of vegetable broth
1 container of crimini or oyster mushrooms, sliced
Half a medium white onion
2 big garlic cloves
1 teaspoon coarse sea salt, adjust to taste
1 teaspoon dried Mexican oregano, adjust to taste
2 or 3 dried bay leaves
2 tablespoons olive oil
Topping Choices: shredded iceberg lettuce, radishes, limes, tostadas, dried oregano, vegan sour cream, and any salsa you’d like

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How to Prepare Mexican Pozole Rojo [Vegan, Gluten-Free]

Bring a small pot of water to a boil, while we wait for that we can deseed and devein the chiles. You can use scissors to cut open the chilies to remove the hard stems, seeds, and veins. Once the water has boiled, place the deseeded chiles, the onion and garlic into the pot. Allow simmering under low heat until the chiles have rehydrated and the onion and garlic have softened. Ok once softened remove the ingredients from the heat and carefully place them into the blender, then add about half a cup of the boiling broth, or plain water. Blend the chilies until we have a smooth, thickish sauce — if needed add more of the boiling broth to help achieve the smooth consistency. Strain through a fine sieve then set aside -- if the sauce is too thick you can mix in more water to help strain it quicker. Set aside.
In a large soup pot, and over medium heat, drizzle in 2 tablespoons of olive oil, then add the mushrooms and sauté for about 8 minutes, we just want to soften them up. Next, carefully pour in the strained chile sauce and give it a good stir. Then add 1 teaspoon of coarse sea salt and stir, then add 1 teaspoon of Mexican oregano and stir. Next, we add the hominy and mix until well combined. Lastly, pour in the vegetable broth and bay leaves, stir until well combined.
Turn the heat to medium-low, cover the pot and simmer for about 45 minutes to an hour, or until the hominy is very tender. After about 30 minutes, taste the pozole to see if it can use more salt or a little more oregano — but don’t overdo it on the oregano because if there’s too much, it can turn the pozole sour.
While we wait for the pozole to cook, we can prepare the toppings. If you'd like to include the crispily fried chile topping watch the video for instructions, otherwise slice and chop the toppings you'd like to include.
Once the pozole is ready, allow cooling slightly before serving. Top with any or all of the mentioned topping choice, or you can let everyone choose how they’d like to eat their pozole. Enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.