Plant Based Mexican Pozole
I’m so excited to share this plant based Mexican pozole with you. The flavor is similar to the traditional pozole, but without meat. I used smoked tempeh and mushrooms to give it a meaty consistency. The red miso gives it an earthy flavor that deepens the broth. The dried and fresh roasted peppers are a must to give this pozole an authentic taste. Condiments lighten up the plant based Mexican pozole and give a refreshing crunch with every bite.
1 1/2 cups thinly sliced yellow onion
3 garlic cloves
1 carrot chopped in chunks
3 whole black peppercorns
2 bay leaves
2 tablespoon kosher salt
4 shiitake mushrooms, slices (if dried, reconstitute and save liquid)
4 large cremini mushrooms, sliced
1 tablespoon red miso
1 tablespoon dried Mexican oregano
3 dried Guajillo chiles, stemmed and seeded (can be bought from Rancho Gordo)
3 dried Chile Negro chiles, stemmed and seeded
1/2 medium yellow onion, 4 ounces
6 medium garlic cloves
2 fresh pasilla peppers, roasted, peeled and diced
1 tablespoons canola oil
4 cups drained canned hominy
1 package smoked tempeh, cut into 1” slices
2 Portabella mushrooms cut into 1″ pieces
Corn tortillas, or chips, cotija cheese, diced avocado, dried Mexican oregano,
Finely chopped white onion, fresh cilantro, lime wedges, sour cream, thinly sliced green cabbage, red radishes thinly sliced.
Prepare the stock:
Sauté the onions, garlic until soft, add the mushrooms, peppercorns, carrot, bay leaves, salt, and miso, cover with water and bring to a boil over medium high heat. Cook for 30 minutes. After cooking, cool the stock enough to stain over a large bowl, twice if needed. Discard everything but the broth.
In a large dry skillet over high heat, add the chiles and cook, turning once, until fragrant and toasted, 20 seconds per side. In a medium bowl add the toasted chiles and enough boiling water to submerge. Set aside until rehydrated and softened, about 20 minutes.
Make the broth:
In a high powered blender, add the reconstituted chiles, (reserved liquid) onion and garlic. Blend on high speed until smooth, adding a cup or two of the chili soaking liquid as needed. Set a fine strainer over a medium bowl and pour the chili mixture into it, pressing with a rubber spatula or the back of a spoon to extract as much liquid as possible. Discard any solids.
In a large pot, add the oil and heat over medium high heat. Add a tablespoon of Mexican oregano, allow it to release its oil and perfume, stir in the chili blended mixture. Lower the heat to medium low and continue cooking until thickened slightly, 10-12 minutes. Stir in the reserved stock, adding a cup or so until you get the right flavor you are looking for. Add the hominy beans, chopped pasilla peppers, portabella mushroom and tempeh. The consistency of the pozole should be a thickish stew, if you need more liquid add some more vegetable stock. Continue cooking over medium heat, stirring occasionally, until hot, about 15 minutes.
To serve, ladle the pozole into wide soup bowls. Let each diner garnish their bowl generously with their desired mix of toppings.