One of the most popular Mexican traditional dishes at parties is Pozole. There are different types: green, red and white pozole, all of them clearly represent the colors of the Mexican flag. Pozole can be prepared with pork or chicken meat, but in recipes are we going to explain a rich recipe of red pozole style to style Vegan, for those who have a vegetarian, vegan or for people who want to reduce meat consumption. Corn being one of the main ingredients, so this will not be replaced, but will be combined with mushrooms and mushrooms, resulting in a version similar to the traditional one that does not remove the rich taste of this delicious Mexican dish.
| 🚻 6 Diners | 🕘 45m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make red vegan pozole: |
| 1 kilogram of Pozolero Pozolero Precoocido 1 tablespoon of oregano dry 3 chiles guajillo 1 tree chile 1 cup of mushrooms in slices 300 grams of mushrooms broken 1 piece of onion 1 clove of garlic sal de grain 1½ liters of water ½ liter of vegetable background oil to accompany: lecugug |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make red vegan pozole:
1. Start by cooking the pozolero corn: Use a pressure cooker to reduce cooking time, add enough water to perfectly cover corn. Next, add a tablespoon of dry oregano and kitchen over medium heat, when you begin to release steam low the fire and cook for 20 minutes, then Drénalo and reserve it.
Trick: Wash the corn very well before cooking it, passing it through the water jet until the rice comes out transparent.
2. While corn is cooked, soften the guajillo chiles and the tree chili in hot water, the tree chili will provide controlled itching. In addition, you can also add a wide chili. Do you want to know another recipe that includes guajillo chiles? In this article we present the tortilla soup with Chile Guajillo, a traditional Mexican recipe that you must try.
3. Licua the softened chiles with the onion, in addition to the garlic clove. Add some water from the cooking of the chiles.
4. In a large pot with a little oil, empty the chile sauce that you liquefied, sauté the sauce for a few minutes and pour 1.5 liters of water and 0.5 liters of vegetable background. Then, season with a little salt.
5. Then add the mushrooms and mushrooms. Then add the previously cooked pozola corn, mix, check the flavor and if necessary add a little more salt. Cover and kitchen for 10 more minutes. Do you want to know another vegan recipe? In recipes, we present this article that teaches you to cook vegan mushroom meat.
6. Your vegan pozole serves: add grated lettuce, slices of radish and accompany with a touch of lemon. If you wish you can also add broken Chile and dry oregano. Ready to eat!
