Ingredients
Directions
Add the chiles, half the onion (reserve the other half for later), garlic, optional salt, and water to a medium stovetop pot. Bring to a boil, then simmer until the veggies have softened, about 5 minutes.
Allow to cool a bit before transferring to a blender and blending until smooth. (Optional: For less spice, strain with a fine mesh strainer, keeping the liquid and composting the pulp.) Set aside.
Next, heat a large stovetop pot over medium-high heat. Add the mushrooms and remaining onion, cooking until the mushrooms soften, about 3–5 minutes.
Add the cumin, oregano, bay leaves, black beans, 6 cups of vegetable broth, and hominy. Stir, bring to a boil, and then simmer, covered, for one hour.
After an hour, remove the lid and let simmer for another hour to allow the flavors to meld and the stew to thicken.
Check the hominy for doneness. It should be tender but also slightly chewy in texture. If needed, add another 1–2 cups of vegetable broth to continue cooking the hominy, bringing it to a boil and then simmering until a stew-like consistency.
Remove the bay leaves and taste for salt and pepper.
Divide vegan pozole between bowls and top with cabbage, radish, lime wedges, and optional Cashew Sour Cream, jalapeños, and cilantro if desired.
Chef's Notes
Substitutions
In place of hominy try organic corn, chickpeas, or buckwheat groats.
In place of black beans, try pinto beans.
In place of jalapeño, try poblano pepper or green bell pepper.
In place of mushrooms, try young green jackfruit.
Prep Ahead
Prepare the Cashew Sour Cream ahead of time.
Storage
Store your vegan pozole in an airtight container in the refrigerator for up to 4 days.
Ingredients
Directions
Add the chiles, half the onion (reserve the other half for later), garlic, optional salt, and water to a medium stovetop pot. Bring to a boil, then simmer until the veggies have softened, about 5 minutes.
Allow to cool a bit before transferring to a blender and blending until smooth. (Optional: For less spice, strain with a fine mesh strainer, keeping the liquid and composting the pulp.) Set aside.
Next, heat a large stovetop pot over medium-high heat. Add the mushrooms and remaining onion, cooking until the mushrooms soften, about 3–5 minutes.
Add the cumin, oregano, bay leaves, black beans, 6 cups of vegetable broth, and hominy. Stir, bring to a boil, and then simmer, covered, for one hour.
After an hour, remove the lid and let simmer for another hour to allow the flavors to meld and the stew to thicken.
Check the hominy for doneness. It should be tender but also slightly chewy in texture. If needed, add another 1–2 cups of vegetable broth to continue cooking the hominy, bringing it to a boil and then simmering until a stew-like consistency.
Remove the bay leaves and taste for salt and pepper.
Divide vegan pozole between bowls and top with cabbage, radish, lime wedges, and optional Cashew Sour Cream, jalapeños, and cilantro if desired.
