A Food Empowerment Project
Vegan Mexican Food

Entrées :
Pozole
Recipe courtesy of Martha Aguilar
Prep time: 20 to 30 minutes
Cook time: 40 minutes


INGREDIENTS:

Oil for sautéing

Medium onion, diced (reserve 3/4 cup diced onion for later)

3-4 medium dried California peppers

3 garlic cloves, peeled

1 tsp dried oregano

4 cups veggie broth

2 cups water

29 oz can hominy, drained

1 package faux chicken (chopped) or tofu (cubed)

2 cups shredded cabbage

1 cup sliced radishes

1 lemon

1 tin of beans (any kind) (optional)

Salt to taste

DIRECTIONS:

1. Rinse dried peppers, remove stems and seeds, and soak in hot water for about 20 minutes.

2. When soft, blend peppers in 2-3 Tbs of soaking water with garlic and 1 tsp oregano until very smooth. Add more soaking water as needed, this step may take a while.

3. In a medium pot, sauté onions for about 2 minutes.

4. If you are using faux chicken or tofu, sauté these for about 3 minutes.

5. Add broth and small portions of chile mixture a little at a time to your liking.

6. Add hominy.

7. Add salt to taste.

8. If you’re using beans, add them now.

9. Heat through for about 15-20 minutes on medium heat.

10. Serve in a bowl and add small amounts of cabbage, diced onion, and radish.

11. Add lemon (to taste) and dried oregano (to taste).