Food Revolution Network

Vegan Pozole

Vegan pozole in bowls

iStock.com/anakopa

Yields4 ServingsPrep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

Ingredients

 3 dried ancho chiles (seeded and stemmed)
 3 medium garlic cloves (roughly minced)
 1 medium white onion (roughly chopped)
 ½ tsp salt (optional)
 3 cups filtered water
 8 oz mushrooms (sliced)
 1 tbsp ground cumin
 1 tsp dried oregano
 2 bay leaves
 1 ½ cups black beans (home-cooked or BPA-free canned, drained)
 6 cups vegetable broth (no or low sodium, preferably homemade)
 2 cups dry hominy (rinsed well, soaked in water overnight, drained)
Toppings
 white cabbage (shredded, to taste)
 radish (sliced, to taste)
 4 lime wedges
 Cashew Sour Cream (optional to taste, link in Chef’s Notes)
 jalapeños (optional, seeded and diced, to taste)
 cilantro (optional, chopped, to taste)

Directions

1

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.

2

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.

3

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.

4

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.

5

After an hour, remove the lid and let simmer for another hour to allow the flavors to meld and the stew to thicken.

6

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.

7

Remove the bay leaves and taste for salt and pepper.

8

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

 3 dried ancho chiles (seeded and stemmed)
 3 medium garlic cloves (roughly minced)
 1 medium white onion (roughly chopped)
 ½ tsp salt (optional)
 3 cups filtered water
 8 oz mushrooms (sliced)
 1 tbsp ground cumin
 1 tsp dried oregano
 2 bay leaves
 1 ½ cups black beans (home-cooked or BPA-free canned, drained)
 6 cups vegetable broth (no or low sodium, preferably homemade)
 2 cups dry hominy (rinsed well, soaked in water overnight, drained)
Toppings
 white cabbage (shredded, to taste)
 radish (sliced, to taste)
 4 lime wedges
 Cashew Sour Cream (optional to taste, link in Chef’s Notes)
 jalapeños (optional, seeded and diced, to taste)
 cilantro (optional, chopped, to taste)

Directions

1

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.

2

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.

3

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.

4

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.

5

After an hour, remove the lid and let simmer for another hour to allow the flavors to meld and the stew to thicken.

6

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.

7

Remove the bay leaves and taste for salt and pepper.

8

Divide vegan pozole between bowls and top with cabbage, radish, lime wedges, and optional Cashew Sour Cream, jalapeños, and cilantro if desired.

Notes

Vegan Pozole
Exit mobile version