Here’s the mf tea, I’m half Mexican, growing up in a majorly hispanic city of the 915, while also being a vegetarian. Along with my personal choice of not eating animal meat and limited dairy, I am also severely allergic to pork. I have had this allergy since my infancy, in fact three times in my life I have come close to death from accidentally eating pork and often break out in allergy induced hives from head to toe.
As you can guess, it is pretty hard to eat traditional Mexican food when 9/10 dishes have meat or animal fat cooked in them. In the last four years I have learned how to alter traditional recipes into 100% plant based recipes.
An iconic Mexican meal is pozole, a hearty spicy soup containing hominy. Growing up, I loved eating pozole, usually made from beef stock and containing chicken fat or beef tripe floating around. Looking back, the floating fat doesn’t sound too appetizing but the soup was amazing. I knew I had to recreate a recipe veganized AND gluten free, and well as you can guess, I did all for under $20.
Here it is:
To start, I always make a big batch, due to cooking this recipe is time consuming and everyone always wants some. This is triple the amount of my test recipe I made first time three years ago, the test recipe makes about 4 cups and the one listed here below makes 15 cups. Just to give perspective, on average a person eats 2 cups at a time. Either way no matter how much you decide to make (although I always suggest more) the steps to prepare stay the same.
Ingredients:
- 108 ounces of Hominy (aka the really big can of it)
- 96 ounces of Vegetable Broth
- 6 Tomato
- 12 Guajillo peppers
- 6 Chile de Arbol
- 3 ¾ cups of Water
- 1 tsp of Ground Cumin
- 6 Garlic Cloves
- 1 tsp Garlic Powder
- 1 tsp Lemon Pepper
- 6 Vegan Chicken Bouillon Cubes
- 1 White/Yellow Onion
Directions:
1) Start by deseeding the Guajillo Peppers and Chile de Arbol, cut off the ends of the tomatoes and cutting each in half. Place the now deseeded peppers, chile and cut tomatoes in a medium pot with the garlic, fill pot with water and boil for 15 minutes.
2) While the peppers, chile, garlic cloves and tomatoes soften, peel the onion and cut in fours. In a large pot, pour all the vegetable broth in the pot with the onion, turn on the stove to high heat. Drain and rinse canned hominy, set aside 6 tbsp of hominy for later, pour the remaining in with the broth and onion, stir and bring to a simmer.
3) Peel the soften tomatoes of their skin. Place now soften tomatoes, peppers, chiles, garlic cloves, reserved hominy, garlic powder, lemon pepper, cumin, bouillon, onion from now simmering the vegetable broth pot in a blender along with 3 ¾ cups of remanding water from the chile, tomato, pepper pot. Blend all together till smooth.
4) Pour sauce into vegetable broth pot, stir and bring to a boil. Serve and enjoy.
Optional:
Many times in traditional servings, pozole would be served with fresh diced onions, avocados, cabbage, lime, radish, oregano and fresh baked garlic bread. That is how I served mine, lime, bread and cabbage is a must for me, in order to get the full experience, so here is how I make it.
5) Chop up some cabbage into shreds, limes into wedges, avocados into small chunks, radishes into slices. Place all onto plate for guest to each enjoy adding what they want into their own bowl.
6) Preheat oven to 425*F. Cut billo bread into halves, butter both sides and place on a baking tray. Sprinkle a generous amount of garlic powder to top of buttered bread. Bake in the oven for 10 min or until crispy. Serve immediately.
No matter how you much you make, or what you garnish with, pozole is an amazing dish that anyone will love. Now being able to make vegan and gluten free? Extra points for you! Now anyone can enjoy the meal.
Send me your recreations on twitter, instagram or even comment below! Remember to use the hashtag #SereCreateReCreate !
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