in

Vegan Pozole Rojo | The Choosy Eater

Vegan Pozole Rojo | The Choosy Eater
  • Should you don’t have an immediate pot or stress cooker, you can also make pozole on the range high, it should simply take slightly longer.
  • Prepared-to-eat Hominy is bought within the canned part of the grocery store. You may as well prepare dinner it your self nevertheless it takes for much longer! Should you select to prepare dinner dried hominy by yourself, comply with the identical course of as you’ll for dried beans.
  • You may experiment with various kinds of beans on this recipe: black beans, kidney beans, even navy beans would all work effectively. Or you can do a mix of beans and make this a 4 bean pozole!
  • Should you’re making this for youths or for folks delicate to spice, use 1/3-1/2 of the quantity of spices (and even much less if wanted) and modify to style. This soup needs to be reasonably spicy, however not overly “sizzling spicy” – so be sure you’re utilizing a gentle chili powder to realize that taste. You may at all times use a warmer chili powder should you like for a spicier dish too!
  • Be happy to combine up the veggies used on this dish. I used bell peppers and spinach primarily, however you should utilize something you will have in your fridge. You may even make this a vegan pozole verde through the use of 1/2-1 cup of salsa verde alongside as a substitute of tomato paste when making your pozole.
  • Don’t neglect the toppings! Our favorites embrace: Cilantro, Lime juice, Avocado or guacamole, Chopped radishes, Chopped inexperienced onions, Diced tomatoes, Crushed tortilla chips.
  • Modified from this Cookie and Kate recipe.

Energy: 207kcal | Carbohydrates: 37g | Protein: 8g | Fats: 4g | Saturated Fats: 1g | Sodium: 1667mg | Potassium: 827mg | Fiber: 8g | Sugar: 8g