Gluten Free Vegan Pozole Rojo
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Learn more →Ingredients
6 servings
For the chile broth
- 4 dried ancho chiles, stems and seeds removed
- 3 dried guajillo chiles, stems and seeds removed
- 4 cups vegetable broth
For the stew
- 3 tbsp olive oil, divided
- 1 large white onion, roughly chopped
- 5 garlic cloves, smashed
- 1 tsp dried oregano (preferably mexican oregano)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 lb cremini mushrooms, quartered
- 2 cans (15 oz each) hominy, drained and rinsed
- 2 cups vegetable broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp lime juice
For serving
- 2 cups shredded green cabbage
- 4 radishes, thinly sliced
- 1 lime, cut into wedges
- ½ cup white onion, finely diced
- ¼ cup fresh cilantro, roughly chopped (optional)
- dried oregano, for sprinkling (optional)
Instructions
- 1
Heat a dry skillet over medium heat. Add the ancho and guajillo chiles in a single layer and press them flat with a spatula for 20–30 seconds per side, until fragrant and slightly darkened — watch closely, as they can scorch quickly. Transfer to a medium saucepan, cover with 4 cups vegetable broth, and bring to a boil over high heat. Reduce to a simmer and cook for 10 minutes, until the chiles are fully softened and pliable.
- 2
Transfer the chiles and all of their soaking broth to a blender. Blend on high for 60 seconds until completely smooth. Pour the blended mixture through a fine-mesh strainer set over a bowl, pressing the solids with a spoon to extract as much liquid as possible. Discard the solids and set the strained chile broth aside.
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