You say posole, I say pozole. Either way, this vegetarian pozole tastes great. If you need to feed a giant crowd, just double the recipe. It’s the perfect make-ahead meal.
Heat a very large skillet and add the olive oil. Chop the onion, jalapeños, and garlic into BIG chunks (they’ll get whizzed in the blender). Add them to the oil and sauté for ten minutes, stirring occasionally.
While the veggies sauté, boil two cups of water and pour it over the dried chili pods to soften them up.
Add the water and chilis, sauteed vegetables, the chopped carrot, spices, nutritional yeast, and salt to a large blender jar (you may have to do this in two batches, depending on your blender) and whiz at high speed until no chunks remain (about 2-5 minutes).
Pour the liquid mixture into a large crock pot or kettle, and add the soy curls (or other dried fake meat), the hominy, and six cups of water. If you’re using a crock pot, you can put the lid on, set it on low, and walk away for the day. If you’re cooking the pozole on the stove top, you’ll need to come back occasionally and stir it (and maybe add more water). Simmer on low for several hours.
The longer the soy meat soaks up the sauce, the better it will taste. I sometimes cook the pozole a day or two ahead of time and just reheat it when I need it.
You’ll need one head of shredded cabbage, tortilla chips, queso fresco cut into chunks, salsa (I like making fresh salsa), sliced olives, and guacamole for toppings.
I usually serve this buffet style so everyone can make it the way that sounds best to them.
- Category: Entrée
- Method: Stovetop
- Cuisine: Mexican
Keywords: Meatless, Soy Curls, Mexican, Spicy, Gluten-free, GF, Vegan, Vegetarian