The Vegan Culinary Experience is the first and only vegan culinary magazine in the world. Designed by Chef Jason Wyrick the nationally award winning Executive Chef and Chief Culinary Instructor of Devil Spice, the Experience brings you the information of a traditional magazine coupled with the newest web technologies.
This is just one of him many amazing vegetarian recipes and the first Pozole we’ve posted on into the Soup.  Chef Wyrick will be joining Heidi on the radio today – listen in now or when we post it to the site on Monday.  www.veganculinaryexperience.com

Pozole Rojo (Red Pozole, Jalisco Style)

Serves: 4  

Ingredients:

The Soup  

  • 6-8 large garlic cloves, halved  
  • 6 cups of water, plus more as needed  
  • 1 cup of dried pozole corn*  
  • 3 ancho chiles or guajillo chiles (ancho preferred)  
  • Warm water with 1 cup saved  
  • 1 tsp. of salt  
  • 1 tbsp. of corn oil  
  • 4 cups of shredded seitan  

The Condiments  

  • 1 white onion, thinly sliced  
  • 4 radishes, sliced  
  • 1 cup of shredded cabbage  
  • Lime wedges  
  • Crushed red chiles  
  • Dried Mexican oregano  
  • Tostadas  
  1. Cut the garlic cloves in half.  
  2. Bring the 6 cups of water to a simmer.  
  3. Add the garlic and dried pozole corn.  
  4. Simmer this for about 5 hours, replenishing the water as needed to keep about 6 cups of water in the pot.  
  5. While the corn is simmering, remove the stems and seeds from the anchos. Rehydrate them in warm water and reserve about 1 cup of the water when you are done. Puree the rehrdrated anchos with the 1 cup of reserved water, the salt, and the oil.  
  6. Once the pozole corn is done cooking, press the chili mixture through a fine meshed sieve into the corn and water. Add the shredded seitan.  Simmer this for 30 more minutes.  
  7. Serve with all of the condiments.  

*Note: If your region has a large Mexican population, there is a good chance you’ll be able to find dried  pozole corn at your local Mexican market.  

 

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