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
- 3–4 dry New Mexico chilies
- 3–4 dry California chilies
- 1–2 cloves of garlic
- 4 teaspoons salt
- small piece onion
- 110 oz can hominy
- 2 29 oz cans pinto beans
- 8–9 cups water
- shredded cabbage (optional for topping)
- diced onion (optional for topping)
Instructions
- Remove stems from the dry chilies and shake off most of the seeds.
- In a small pot with water add dry chilies, bring to a boil.
- Boil for about 3-5 mins until the chilies become soft.
- Place the soft chilies, garlic, onion, and salt into a blender, blend until smooth.
- In a big pot add 8-9 cups of water, more or less depending how much broth you like.
- Open your can of hominy and beans, give them a good rinse then add to the pot.
- Bring to a boil, then add your chili sauce.
- Simmer for about 25-30 mins.
- Top with shredded cabbage and diced onion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes