Mushroom Pozole

The pozole is a tasty traditional Mexican dish that is usually prepared with pork, and that is very easy to prepare. This vegetarian version is much lighter since it is much lower in fat, especially saturated fats. The vegetables that are added at the time of serving make this recipe provide a good amount of fiber and nutrients for the body.


Yields6 ServingsPrep Time2 minsCook Time15 minsDifficultyBeginner

Ingredients

 1 large (108 oz) can hominy
 1 onion, diced
 2 cloves garlic, minced
 5 cups white mushrooms, sliced
 oregano and salt to taste
 14 cups water (quantity of water depends on how thick you want your pozole)

Instructions

1

In a saucepan, saute the onion with garlic, oregano, and some water or vegetable broth for 2-3 minutes.

2

When the onion is translucent, add the hominy and water and allow it to boil. Once boiling, add the vegetarian seasoning, salt, red chili sauce, and mushrooms. Boil for 15 minutes. Best served with chopped cabbage, radishes, chopped onion, lemon juice, and toasted corn tortillas.

Nutrition Facts

Serving Size 1 cup

Servings 6


Amount Per Serving
Calories 451
% Daily Value *
Total Fat 5.3g9%
Saturated Fat 0.7g4%
Trans Fat 0g
Cholesterol 0mg
Sodium 1558mg65%
Total Carbohydrate 88.6g30%
Dietary Fiber 17g68%
Sugars 6.8g
Protein 14.2g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 large (108 oz) can hominy
 1 onion, diced
 2 cloves garlic, minced
 5 cups white mushrooms, sliced
 oregano and salt to taste
 14 cups water (quantity of water depends on how thick you want your pozole)

Directions

1

In a saucepan, saute the onion with garlic, oregano, and some water or vegetable broth for 2-3 minutes.

2

When the onion is translucent, add the hominy and water and allow it to boil. Once boiling, add the vegetarian seasoning, salt, red chili sauce, and mushrooms. Boil for 15 minutes. Best served with chopped cabbage, radishes, chopped onion, lemon juice, and toasted corn tortillas.

Mushroom Pozole
María Hummel

María José Hummel is a nutritionist, health educator, and a currently finishing a PhD in natural medicine with an emphasis on nutrition and natural remedies. María José has been certified by the American College for Lifestyle Medicine and has completed the plant-based nutrition certificate from the T. Colin Campbell Center for Nutrition Studies at Cornell University. She is also an international speaker and author, with nearly two decades of experience providing dynamic presentations and education on nutrition, health, prevention, and vegetarian cuisine. She has appeared numerous times as a guest expert on cooking and nutrition shows on 3ABN, 3ABN Latino, and several other television and radio networks in California. María José is the author of three vegetarian cookbooks, a book about reversing diabetes, and maintains websites in English and Spanish, where she provides free recipes and health information.

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