Alejandra Graf
Vegan Mexican Pozole
This traditional Mexican dish uses shredded oyster mushrooms in place of chicken and gets a fiery kick from fresh chiles for a vegan pozole you’ll want to make again and again.
December 12, 2021
Pozole is served as both a daily meal and a festive dish, and during colder-weather months, its fiery broth with bursts of citrus is a surefire way to keep us warm. This plant-based take by BrownSugar & Vanilla blogger Alejandra Graf keeps the traditional ingredients and flavor with just a couple simple, plant-based swaps.
What you need:
2 ancho chiles
2 guajillo chiles
2 pasilla chiles
½ yellow onion, diced
2 tablespoons vegetable oil
4 cups water
1 teaspoon salt
2 (1 pound) cans of hominy corn
2 ¼ cups oyster mushrooms, shredded
For serving:
Sliced lettuce
Sliced radishes
Chopped onion
Dried oregano
Lime juice
Corn tostadas
What you do:
- Remove stems from ancho and guajillo chiles and soak in hot water for 10 to 15 minutes.
- Into a blender, add chiles and along with the soaking water, plus onion and blend well.
- In a large pot over medium heat, warm oil and pour in chili paste, reserving blender without rinsing. Cook for three minutes or until color begins to change and peppers becoming aromatic.
- Into blender, add water. Empty contents of pitcher into pot with rest of chile mixture. Add salt, hominy corn, and oyster mushrooms. Cover and cook for 15 minutes.
- Ladle into large bowls topped with lettuce, radishes, onion, oregano, and a couple squeezes of lime juice. Serve with corn tostadas.
