- 1 recipe Vegan Pozole Blanco (see below)
- ½ white onion, roughly chopped
- 4 cloves garlic, peeled and left whole
- 1 cup hulled green pumpkin seeds (pepitas)
- ½ tsp cumin seeds
- 4 whole allspice berries
- 2 whole cloves
- 1 pound tomatillos
- 5 serrano chilies
- 2 cups stock, from pozole blanco
- ½ cup radish leaves
- Kosher salt, if needed
- 2 tbsp fresh oregano, minced
- 8 radishes, sliced thin
- ½ cup crushed piquín chile (or substitute red chile flakes)
- 2 avocados, peeled, pitted, and cut into cubes
- 1 cup chicharrón (fried pork rind), crushed into small pieces (optional)
- 2 cups shredded iceberg lettuce or green cabbage (optional)
- 8 limes, cut into quarters
Vegan Pozole Blanco
- 1 onion
- 20 garlic cloves
- ¼ pound dried shiitakes or other mushrooms
- 1 carrot
- 1 celery stalk
- 1 sprig marjoram
- 1 sprig oregano
- 2 cups dried hominy (tips removed and soakedfor 24 hours in cold water)
- First make the vegan pozole broth and keep it warm over low heat. To make the green pozole, heat a medium pot over medium heat and coat it with vegetable oil. Add onion and garlic and cook for two minutes, just to soften the onion. Add pumpkin seeds and cook until they start to brown and some “pop,” about 5 minutes. Add the cumin, allspice and cloves and stir until aromatic, about 2 minutes. Transfer to a blender with tomatillos, chiles and 2 cups of stock from the pozole blanco, and purée until smooth.
- In the same pot, over medium-high heat, fry the purée for about 10 minutes, until the sauce has thickened a bit. Return one cup of the sauce to the blender with the radish leaves, purée until smooth again, and return the mixture to the pot. Add the contents of pot to the pozole blanco, and add salt to taste, if necessary.
- To serve, ladle into serving bowls, then pass the oregano, radishes, crushed chile, avocado, chicharrón, lettuce and limes, separately, for each guest to add to taste.
For the Vegan Pozole Blanco
- In a large pot over high heat, bring 12 cups of water to a boil. Add the onion, garlic, mushrooms, carrot, celery and herbs and simmer for 1.5 hours. Strain the stock and return it to the heat. Drain the hominy and add it to the stock, and cook for 2 to 3 hours, until tender. The hominy should be soft, and some kernels should have burst from their skins.
This story appears in the print issue of August 2020.
Like what you read? Subscribe today.