This authentic Vegan Pozole is packed with smoky flavor from dried chiles and plant-based protein from beans. Swipe up for Slow Cooker and Instant Pot methods.
– dried chili peppers – white onion – garlic – avocado oil – cremini mushrooms – cumin – bay leaf – teaspoon dried oregano – teaspoon fine sea salt to taste – pinto beans – hominy – vegetable broth – cilantro
Cook Time: 45 Min
optional garnishes: sliced avocado, shredded cabbage, sliced radish, sliced jalapEÑO, LIME WEDGES & MORE!
Boil the chilies and onion in water until soft. Then drain the water from the chilies then blend until smooth.
Strain the purée through a fine mesh sieve and set aside.
Heat the oil in a 5-quart or larger Dutch oven and sauté the mushrooms and spices until browned.
Add the remaining ingredients to the pot and stir to combine, simmer for 20 minutes. Top with optional toppings and serve.