Pozole is a traditional Mexican stew that is frequently served on holidays and other celebrations. The star ingredient, hominy, is basically dried corn that has been alkalized in a mineral lime bath, which transforms the corn kernels into fat, tender, bean-like morsels. Traditional pozole also features pork, but this vegan pozole recipe replaces the meat with hearty ingredients like onions, carrots, potatoes, and plenty of chile peppers.
- 2 (25-ounce) cans hominy, rinsed and drained (5 cups)
- 2 medium potatoes, cut into ½-inch dice (4 cups)
- 4 medium carrots, peeled and cut into ½-inch dice (2 cups)
- ¾ medium onion, cut into ¼-inch dice, divided
- 2 tablespoons minced fresh garlic
- 2 teaspoons ground Mexican oregano
- ½ teaspoon cumin powder
- 2 Anaheim or Poblano chiles, seeded and cut into ¼-inch dice (1 cup)
- 2 teaspoons guajillo chile powder
- 2 tablespoons ancho chile powder
- Sea salt
- 3 corn tortillas, cut into ¼-inch strips
- 1 cup shredded red cabbage
- ½ bunch radishes, cut into matchsticks (½ cup)
- ¼ cup finely chopped fresh cilantro
- 3 limes, cut into wedges
- In a large soup pot, combine the hominy, potatoes, carrots, 1 cup onions, garlic, oregano, and cumin with 1 cup water; cook on medium heat for 10 minutes.
- Add 8 cups of water, diced chiles, and guajillo and ancho chile powders. Bring to a boil, reduce heat to simmer and cook for 30 to 40 minutes until the hominy has softened and the stew has thickened. Add salt to taste.
- Meanwhile, preheat the oven to 350°F. Line a baking sheet with parchment paper. Spread the tortilla strips on the baking sheet and bake until crispy and golden-brown, 20 to 25 minutes, shaking the pan occasionally for even browning. Set aside.
- To serve, ladle the stew into individual bowls and garnish with tortilla strips, cabbage, radishes, remaining onions, and cilantro. Serve a wedge of lime on the side.