I made a delicious and spicy vegan pozole adapted from a recipe my friend gave me ten years ago.
Pozole with soy chunks
Ingredients for soup:
4 dried ancho chiles (I used guajillo and some arbol chiles) because that’s all I had (the arbol chile are spicy)
5 fresh tomatoes (or 1 can diced tomatoes which I used)
4-5 cloves garlic
1 (25 oz can) hominy, drained and rinsed very well
About 1 1/2 cups or more of dehydrated soy chunks
Toppings for the soup:
Shredded red cabbage
Fresh tomato, onion, cilantro, jalapeños made into salsa
Freshly fried corn tortillas
- De-seed the ancho chiles. If using fresh tomatoes, add the chiles and the tomatoes to a pot of water to cover and boil until tomato is cooked. Pour into a blender with the garlic and blend until smooth. (If using diced tomatoes like I did, soak the chiles in boiling water for ten minutes. Add the chiles plus some of the soaking water, the garlic cloves and the diced tomatoes to a blender and blend until smooth.) This is the base for your pozole.
- Fill a soup pot with two cups of broth or water. (I used a mushroom based broth) Add your pozole base and bring to a boil and let simmer.
- Prepare your meat. Sauté half a chopped onion in olive oil in a separate pan. Drain and squeeze all the water out of the soy chunks. Add to the pan and cook until browned. Season with salt and pepper. Add this mixture to your pozole. Add the drained and rinsed hominy.
- Bring everything to a boil and then simmer for an hour. Season with salt. Taste and adjust if you need to add extra broth.
- Serve in a bowl topped with fresh cabbage, salsa, lime juice and avocado. Fresh corn chips or tostada on the side are a must.