Fiery fleshy chewy hominy with lashings of pinto beans, garlic, cumin, oregano, bay leaves and Mexican chilis; Pozole Rojo.
Get feisty and tuck into something warming.
This dish will burst your belief that vegan food can’t be super nourishing.
- When it’s chilly outside, you’ve got the fire on and you need a brothy soup to heat you up
- When you’re feeling under the weather and need a rich hearty earthy stew to assist you with warming up
- When it’s a festive occasion, and you fancy creating a special dish that will have you partying away
Pozole Rojo was inspired when I had Christmas event with a Mexican friend and we chatted incessantly about the wonders of Mexican cuisine. She was vegan too and I was determined to create something special for the Christmas vacation.
Pozole Rojo is usually served on Christmas Eve, New Year’s Eve or on other holidays.
I use guajillo, piquin and ancho chilis. However, the piquin chili is a bit fidly. It is easier to deseed the guajillo and ancho chilis which are much larger. Substitute the piquin for another ancho chili. If you can’t find these, just use your normal simple serrano chilis, and use three deseeded instead.
Pozole Rojo is Mexican cuisine and vegan.
What equipment to use
For this recipe, I suggest:
What to do next
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 250g Hominy, dried
- 250g pinto beans, dried
- 1 guajillo chilli, dried and deseeded
- 1 tbs piquin chilis, dried and deseeded
- 1 ancho, dried and deseeded
- 1.3 litre filtered water
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 4 cloves of India
- 2tsp oregano (Mexican)
- 1tbs cumin seeds
- Bay leaves
- Season to taste.
- Green cabbage
- Few sprigs of coriander
- Lime juice
- Soak the hominy and pinto beans in separate bowls, with water overnight.
- Pressure cook the hominy in water for 30 minutes. Sieve out the hominy retaining the water. Set the hominy to one side.
- Deseed the guajillo, ancho and piquin chilis and place in the hominy retained water. Set to one side for about 30 minutes. Whizz in a high-speed blender. Pour into a pressure cooker. Add in the pinto beans
- Sauté the onion and garlic in olive oil until translucent. Transfer to the pressure cooker with the cloves of India, oregano, cumin seeds and bay leaves. Pressure cook for 30 minutes.
- Stir in the hominy and cover until serving.
- Season to taste.
- Garnish with sliced radishes, shredded cabbage and chopped coriander. Drizzle some lime juice too.
- Serve warm.