When I was in Rouxbe’s professional plant-based school, one of my favorite units was unit #16, where we got to explore world flavors. In this unit, we had to create 4 recipes using 4 different key ingredients. In one of the exercises, we were asked to make chana masala and then think about how we would change the flavor profile from Indian to another locale—Moroccan, Mexican or Thai—to create a new recipe. I chose to make Mexican Pozole by swapping out the hominy and using chickpeas instead. And, of course, I made it vegan. This recipe was a huge success, so I started creating other recipes by swapping out world flavors. So much fun.

Through this exercise, I discovered how much I really love Mexican Pozole for its richness and heat. I always thought of this dish as a starter, but recently learned it is actually served as a meal, with cabbage, radishes, jalapeños, avocado, and sometimes rice. I hope my version of Pozole becomes a happy find for you.

For this recipe, I put hominy back in and added potatoes and carrots. You can find hominy in the Mexican food section at your local grocery store, and the dried peppers that give this dish its heat are usually close by. If you cannot find them at your grocer, there is always my best friend Amazon Dried Chile Pepper in a pinch.

And, of course, Pozole is always nice enjoyed with a margarita. You can find my jalapeño margarita recipe, pictured below, here.

If you try this recipe, let me know! Leave a comment, rate it, and tag your photos with #chickfoodtv. I absolutely love seeing your creations. 

vegan red pozole

Patty Malcolm | Chickfoodtv

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 40 mins

Total Time 1 hr 10 mins

Course dinner, Lunch

Cuisine Mexican

Servings 4 servings

Ingredients

  

1x2x3x

• CHILI PUREE
• 4 dried anaheim chilis seeds removed 
• 2 garlic cloves
• 1/4 yellow onion chopped
• 2 cloves
• 1 teaspoon maple syrup
• 1/2 teaspoon cumin
• salt
• SOUP
• 1 tablespoon grape-seed oil
• 1 medium yellow onion chopped
• 1 large carrot peeled & diced
• 2 small yukon gold potatoes peeled & diced
• 1 tablespoon cumin
• 1 teaspoon dried oregano preferably Mexican Mexican Oregano
• salt to taste
• 4 cups veggie broth plus 2 cups water
• 1 25- ounce can hominy  Mexican Style Hominy
• juice of 2 limes
• generous handful of cilantro chopped 
• fresh ground pepper
• Accompaniments: Shredded cabbage sliced radishes, chopped onion, avocado, additional dried oregano, jalapeño slices, extra fresh cilantro, and lime wedges for squeezing in each bowl after serving.

Instructions

 

• CHILI PUREE
•  SOAK. Cut the tops off dried chiles, then open and remove seeds. Place in bowl and cover with hot or boiling water to let soak for 20 minutes, or until soft. Once softened remove from bowl and add to a blender, reserving the soaking liquid.
• BLEND. Add garlic, onion, cloves, teaspoon maple syrup, cumin, salt and a tablespoon of the soaking liquid to blender and blend, adding more soaking liquid as needed to create a smooth puree. Set aside.
• SOUP
• SWEAT. In a large pot or dutch oven, heat the grape-seed oil over medium heat. Add onion and a pinch of salt and lower heat to sweat onions for about 20 minutes. Once onions are translucent and slightly browned, add carrots, potatoes, some salt, and spices. Turn the heat back up to medium and saute for 1-2 minutes. 
• BROTH. Add 4 cups veggie broth and 2 cups water. Stir in the chile puree. Note: the recipe makes a little more than 1/2 cup of puree, so start with half and build, depending on how hot you like it. Bring to a boil, reduce heat to low, cover simmer for 20 minutes, until vegetables are tender.
• ADD. Stir in the lime juice and cilantro. Check seasonings and adjust to taste.
• GARISH AND SERVE. Serve soup in separate bowls and let guests add in toppings. 

Tried this recipe?Let us know how it was!