The Vegan Pozole is a wonderful classic Mexican soup/stew. Traditionally served at celebratory events like weddings, birthdays, and quinceañeras. This is a great dish to make a lot of and freeze for later. This is the perfect flavor combination of sweet and spicy. We don’t like too much spicy hotness so we only used one chili. For those of you that want it hotter, use two or three.
1/2 tsp salt
2 or 3 bay leaves
1 tbs of oil
2 tsp paprika
1 tsp ground coriander
1 tsp dried oregano
1 tsp ground cumin
2 cups of chopped onion
5 cloves minced garlic or 1 tbs garlic powder
1 cup of raisins
1 can cannelloni beans
2 28 oz cans diced tomatoes
1 1/2 pounds sliced button mushrooms
4 medium sliced portabella mushrooms
15 oz vegan beef broth
15 oz vegan chicken broth
15 oz hominy (mote)
1 1/2 cups of water
1 chipotle chili in adobo sauce (buy this in a can)
8 drops of liquid stevia (or equivalent of another sweetener)
Cook mushrooms in a pan with a few tablespoons of water, garlic and bay leaf.
Add beans and lower heat to warm.
Place onions into large soup pot and stir in tomatoes, hominy, vegan beef broth, vegan chicken broth, water, paprika, coriander, oregano, cumin, raisins, salt, sweetener, 1 finely chopped chili with 2 tsp of the Adobo sauce.
To serve, put cabbage or lettuce and radishes in a bowl. Then ladle Pozole on top. Then top with fresh cilantro. Some serve with sliced avocado as well.
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