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.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 1 | large can (108 oz) | hominy | ||
| 1 | onion, diced | |||
| 2 | cloves | garlic, minced | ||
| 1 | recipe | Red Chili Sauce | https://lifeandhealth.org/undo-my-disease/diabetes/red-chili-sauce/0915623.html | |
| 3 | tbsp | Vegetarian Seasoning | https://lifeandhealth.org/undo-my-disease/diabetes/vegetarian-seasoning/0915621.html | |
| 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
- In a saucepan, saute the onion with garlic, oregano, and some water or vegetable broth for 2-3 minutes.
- 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.
Prep Time: 2 minutes (15 minutes cooking) Serving Size: 1 cup (4–6 servings)
