Vegan Pozole (Posole Verde Recipe) - The Simple Veganista (2024)

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Vegan Pozole (Posole Verde Recipe) - The Simple Veganista? ›

This Vegan Pozole Rojo is one of our favorite recipes when we're craving something hearty and comforting. It's jam-packed with dried chiles, hominy, and red kidney beans, then simmered in a flavorful, vibrant broth. Top with tons of delicious, fresh toppings, and dig in!

This Vegan Pozole Rojo is one of our favorite recipes when we're craving something hearty and comforting. It's jam-packed with dried chiles, hominy, and red kidney beans, then simmered in a flavorful, vibrant broth. Top with tons of delicious, fresh toppings, and dig in!

Pozole blanco—"white pozole"—is the preparation without any additional green or red sauce. Pozole verde—"green pozole"—adds a rich salsa verde based on green ingredients, possibly including tomatillos, epazote, cilantro, green chiles (typically jalapeños or serranos), or pepitas.

Shredded chicken breasts and chewy hominy mingle in a boldly flavored blend of pureed tomatillos, cilantro, and chiles for this cozy chicken pozole verde dish. There are many variations of pozole, a traditional hominy-based Mexican stew closely associated with the Pacific Coast state of Guerrero.

The pozole at La Casa de Toño is beautiful in its layers of flavor: the smokiness of the thick red chile broth; the aromatic, sweet taste of the corn; the intensely spiced bits of pork.

Pozole is a balanced dish rich in protein, carbs, fat, vitamins, and minerals. The content of some nutrients is improved during the nixtamalization process that the corn goes through.

This Mexican POZOLE recipe is a brothy, hearty soup built on a base of hominy and tender pork or chicken, flavored with a homemade red chile sauce and garnished with shredded cabbage and thinly sliced radishes. It's also known as Pozole Rojo.

The history of pozole

Having had its origin in pre-Hispanic México, pozole is recognized as one of Mexico's most traditional foods, and as such it has become an ever present dish in parties and fetive events in Mexican culture. In the Nahuatl dialect, wich had its origin in Mexico, "pozolli" translates to foam.

There are three main types of pozole, each named for the color of the soup: verde, rojo and blanco.

Pozole (sometimes spelled Posole in the US) is the name of both a Mexican stew and the main ingredient in that stew: large, soft kernels of corn also called hominy (in the US) and mote (in other parts of Latin America).

Should you rinse canned hominy? ›

The biggest mistake people often make when cooking with hominy is not accounting for its cooking time - dried hominy requires a long soaking and simmering process, which can take several hours. Canned hominy, on the other hand, is fully cooked and only needs to be rinsed and heated.

Overall pozole is a very healthy dish. However there are two things to keep in mind: Pozole can be high in cholesterol, depending on which protein is used. If you are watching your cholesterol, you may wish to choose a pozole made with chicken instead of pork.

Hominy is generally considered healthy. It's a naturally gluten-free whole grain, and it's a good source of essential nutrients and dietary fiber. It is low in fat compared to other starches, but this quality is largely affected by how it's prepared.

noun. po·​so·​le pō-ˈsō-(ˌ)lā variants or pozole. : a thick soup chiefly of Mexico and the U.S. Southwest made with pork, hominy, garlic, and chili.

If you feel like your finished pozole rojo is missing something, it is likely salt and heat. Once you season to taste with salt and either reserved chili seeds or cayenne pepper, then all the flavors will come alive.

How to Serve Pozole. The soup itself should be rather thin, or brothy, because you are going to load it up quickly with shredded cabbage, thinly sliced radishes, chopped avocados, cilantro, onions, and wedges of lime. More hot sauce or chiles can be added for more heat. Pozole is all about the garnishes.

Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. Historical texts state that the pozole of the Natives was made with sacrificed human flesh which is why it was only served on special occasions.

The indigenous ancestors used human flesh in the stew. Aztec priests would make human sacrifices to their gods, offering up the heart and using the rest of the flesh for a ceremonial pozole. After the Spanish conquest, Spanish rulers outlawed cannibalism, and so pork was used in replacement of human flesh in pozole.

While corn may not perfectly mimic the properties of hominy, its versatility allows it to adapt well to the recipes. When one uses corn in place of hominy, it is typically best to add it during the latter stages of cooking, particularly in soups and stews, to maintain its texture.

Pozole is a soup or brothy stew starring nixtamal (hominy) — kernels of dried corn cooked in an alkaline solution (the process is explained here). Pork or chicken may be used for the broth.