Hearty Vegan Mexican Pozole Rojo
This hearty vegan Mexican pozole rojo is all you could want this cold season! It's full of traditional Mexican pozole flavors all while being 100% vegan!
Ingredients
- 54 oz pre-cooked hominy
- 7-8 ancho chiles dried
- 2 chiles de arbol dried
- 1 C. mixed frozen corn, peas, carrots
- 2 medium zucchinis
- 1 15 oz can pinto beans
- 1 15 oz can kidney beans
- 32 oz vegetable broth
- 1/2 white onion
- 3 garlic cloves
- 1 tsp oregano
- 2-3 dried bay leaves
- 2 tbsp. olive oil
- 3-4 C. water
- 1 tsp salt
Instructions
- Boil 3-4 C. of water
- As you wait for the water to come to a boil, remove seeds from the ancho chiles and chiles de arbol and place them in a medium bowl. Once water is boiling, pour over the chiles and allow them to soak for 10 min.
- While the chiles soak, roughly dice up the onion and garlic and place in a blender. Add the chiles once they are hydrated along with the water. Blend until you get a smooth, somewhat thick consistency. If it's too thick, you can add more water or broth. Set aside.
- In a large pot, add the olive oil and set over medium heat. Add chopped zucchini and frozen veggies and allow them to cook for 8 min, stirring occasionally.
- Add the chile mixture, broth, hominy, beans, oregano, bay leaves and salt to the pot and mix well.
- Turn the heat to medium-low and simmer for 40-50 min.
- After it's done cooking, taste to see it needs more salt.Top with chopped iceberg lettuce, sliced radishes, lime, more oregano, or salsa! You can also have some tostadas on the side for a nice added crunch!