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Simple Vegan Pozole Rojo made Homemade


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  • Author: semiscratched
  • Total Time: 40 minutes
  • Yield: 7 1x

Description

Simple Vegan Pozole Rojo made Homemade; who thought it could be delicious. The beans take over the meat, and the mix of the two different chilies makes the perfect not-too-spicy sauce. 


Ingredients

Units Scale
  • 34 dry New Mexico chilies
  • 34 dry California chilies
  • 12 cloves of garlic
  • 4 teaspoons salt
  • small piece onion
  • 110 oz can hominy
  • 2 29 oz cans pinto beans
  • 89 cups water
  • shredded cabbage (optional for topping)
  • diced onion (optional for topping)


Instructions

  1. Remove stems from the dry chilies and shake off most of the seeds.
  2. In a small pot with water add dry chilies, bring to a boil.
  3. Boil for about 3-5 mins until the chilies become soft.
  4. Place the soft chilies, garlic, onion, and salt into a blender, blend until smooth.
  5. In a big pot add 8-9 cups of water, more or less depending how much broth you like.
  6. Open your can of hominy and beans, give them a good rinse then add to the pot.
  7. Bring to a boil, then add your chili sauce.
  8. Simmer for about 25-30 mins.
  9. Top with shredded cabbage and diced onion.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes