April 29, 2015 10:00 am

Mexican Posole

Red Posole is a Mexican stew traditionally made with pork, chicken and beans. I have created a plant-based variation that takes the place of tacos on “Tuesday” a few times a year in my kitchen. The pozole is served alongside shredded cabbage, onion, radishes, lime, oregano, salsas and tostadas.

Mexican Posole

Servings: 6

Ingredients

6 Dried Ancho Chiles
2 Cups Vegetable Broth
1 Gallon of Water
2 Cans of Hominy (rinsed and strained)
4 Cloves of Garlic
1 Small Onion
4 Tbsp Salt
1 tbsp each Garlic Powder, Cayenne Pepper, Oregano, Cumin, Lemon Pepper

Toppings: Shredded Cabbage, Radishes, Red Onion, Avocado and Cilantro
Mexican Posole

Directions

Remove seeds from the dried peppers, put them in small sauce pot on stove with the sliced onion, crushed garlic and vegetable broth.
Boil on medium for 10 minutes or until they are soft. Let cool a bit and put in blender with the seasonings and blend until it is a soup like consistency.
Then, add to a large pot with the gallon of water, add the hominy and bring to a boil. Once it comes to a boil, reduce heat and let cook on low for 30 minutes.
Ladle into individual bowls. It is fun to let everyone serve themselves and have a topping bar to top their vegan posole.