Oh yes, I said it, Amazing VEGAN Pozole. I know what you are thinking how in the world can a vegan Pozole be amazing. I was thinking the same thing when I first gave it a try. There is not really much to the dish to begin with, just chicken and hominy, right? If you take out the chicken what’s left? Well that is what I thought until I was determined to make a Mexican Pozole without the meat. So, I turned to the magic mushroom of course.

I have two tips when using mushrooms in place of chicken for your Pozole. First, the broth is full of Mexican seasonings so, to keep true to the flavor of Pozole broth you want to avoid a mushroom flavored broth. To do that you will need to sauté your Shiitake Mushrooms in a pan with a little salt and paprika, and then add them in once your Pozole is ready. Second, use the Shiitake mushroom. I’ve tried making it with Portabella and White mushrooms as well, and the texture didn’t sit so well in a soup form with my kids. They kept picking them out until I used the Shiitake Mushroom. This Pozole also makes great leftovers for lunch the next day.

INGREDIENTS

For the main broth:

  • 1 bag of Hominy (12 oz) I use the dried organic white corn hominy and soak them over night before cooking. But you can certainly use a 12 oz can of hominy.
  • 3 cloves garlic minced
  • I small chopped onion. I like either yellow or purple. My kids like the purple onion because they tend to be a little less spicy for them so purple it was in this recipe.
  • 1/2 tsp oregano
  • 3 tsp salt (less or more according to taste) 3 is magic number in my household.
  • 2 tablespoons paprika
  • 1 bay leaf
  • chili powder to preference. (optional and I did not use it in this recipe)
  • Enough water required for your slow cooker to fill above ingredients.
  • 1 lemon

For the mushrooms:

  • 2 trays of organic Shiitake Mushrooms (5oz each tray) chopped.
  • 3 tablesppons of water.
  • 1/2 tsp salt
  • 1/2 tsp paprika

For the garnish:

  • 1 small yellow onion to garnish soup with toppings.
  • 1 Bunch of cilantro for garnish.
  • Lemons or Lime for any extra taste of citrus you may like in your Pozole.

EQUIPMENT

  • Measuring spoons
  • slow cooker
  • Small frying pan with lid (to avoid a mushroom flavored broth you will need to sauté your Shiitake Mushrooms in a pan with salt and paprika and add them in once your Pozole is ready.)

Cooking Directions

  • 1. Place the hominy in a colander and rinse under cold water, removing any damaged hominy or stones.
  • 2. Place dry hominy in a container, fill it with enough water to cover the hominy (about 2 inches about the hominy), place a clean kitchen towel over your container and let them soak for 8 hours overnight at room temp.
  • 3. Drain and rinse your hominy, discarding the soaking water.
  • 4. Place the soaked hominy in your slower cooker, add water, garlic, onions, oregano, salt, paprika, bay leaf, chili powder (optional) and 1 squeezed lemon.
  • 5. Set your slow cooker to it’s proper setting according to its required setting and allow to slow cook for 4.5 hours.
  • 6. In a frying pan add a 3 tablespoons of water, Shiitake Mushrooms, salt and Paprika to taste and cover with a lid to allow the liquid from the mushrooms to extracts and allow the mushrooms to sauté for about 4 mins. Then remove the lid and cook for about another minute to let the liquid evaporate. (Don’t let it dry out completely, a little mushroom juice won’t change the Mexican spice flavors of your already make broth.)
  • 7. Add the mushrooms to your slow cooker and give it a good stir.
  • 8. Serve your Pozole in a bowl and garnish with, onions, cilantro and a little dash of lemon or lime if you like extra in your soup. Enjoy!

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