Vegan Pozole Rojo

Name: Vegan Pozole Rojo
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 dried guajillo Chiles, seeds and stems removed; 2 dried pasilla chiles, seeds and stems removed; 2 dried Arbol chiles, seeds and stems removed; 1 cooking onion, chopped; 4 garlic cloves; ¼ cup cilantro, chopped + extra to garnish; 2 tsp white vinegar; 1 tsp oregano; ¼ tsp cumin; ½ tbsp sea salt; ¼ cup vegetable or avocado oil; 2 carrots, chopped; 1½ lb (24 oz) mushrooms of choice, sliced; 1 14oz can pinto beans; 1-28 oz can hominy, rinsed; 8 cups vegetable broth; 1 bay leaf; Shredded cabbage; thinly sliced radishes; diced avocados; lime wedges; chopped cilantro; tortilla chips; vegan cream or sour cream

Instructions

Prep:10minCook:45min

I'm going to show you how to make a vegan pozole rojo recipe (also spelled posole rojo) in under 60 minutes! This vegan version of pozole is a smokey and savoury soup recipe that's easy and full of flavour! The soup is also gluten-free!

Updated at: Sat, 23 Nov 2024 10:04:04 GMT