Pozole Vegano

Ingredientes

• 4 oz (1/2 bag) Butler soy curls
• 8 cups water (divided)
• 1/2 white onion, diced
• 5–6 green onions, diced
• 1 Yukon gold potato, diced (about 8 oz)
• 2.5 oz bag dried, red chile peppers, about 10-12 chiles (New Mexican or Guajillo)
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 30 oz can white hominy (maiz blanco)
• 3 teaspoons Mexican oregano
• 1/2 teaspoon garlic powder
• 2 bay leaves
• 32 oz (4 cups) low-sodium vegetable broth
• Garnish with any of the following: cabbage, radish, cilantro, and lime (optional)

Preparación

1. 1

   Bring soy curls and 4 cups of water to a boil. Simmer for 4 minutes.

2. 2

   Strain, press, and dry the soy curls to remove as much moisture as you can, then add to a hot skillet.

3. 3

   Gently fry the soy curls for about 5 minutes until they begin to brown. Set aside.

4. 4

   Dice the onions, green onions, and potatoes, and mince the garlic. Set aside.

5. 5

   Clean chiles by removing stems, heads, membranes, and seeds

6. 6

   Add chiles to 4 cups boiling water and simmer for 4-5 minutes or until softened

7. 7

   Reserving 1.5 cups of the chile water, transfer just the chiles to a blender.

8. 8

   To the blender, add the 1.5 cups of chile water, garlic, cumin, pepper, and salt, and blend until smooth

9. 9

   Add chile sauce to a large pot or dutch oven and cook for 5 minutes, stirring often

10. 10

    Add drained and rinsed hominy, onions, green onions, potato, oregano, garlic powder, bay leaves, and veg broth. Mix well.

11. 11

    Simmer for 30 minutes.

12. 12

    Add the cooked soy curls and simmer for an additional 15-20 minutes.

13. 13

    Add garnishes if desired and serve.