Traditionally, my dad would make a big batch of menudo for New Years (we’re more of a menudo family than a pozole family). But this time I decided to make a Vegan Pozole for New Year’s Day with faux chicken bites I found at an Asian market. I also swung by Safeway to buy Gardein’s faux chicken as a back up.
- oil for sauteing
- Medium Onion, diced (reserve 3/4 cup diced onion for later)
- 3-4 Medium Dried California peppers
- 3 Cloves of Garlic, peeled
- 1 tsp Dried Oregano
- 4 cups Veggie Broth
- 2 cup Water
- 29 oz can Hominy, drained
- Salt to taste
- 1 package Faux Chicken (chopped) or Firm Tofu (pressed and cubed)
- 2 cups shredded cabbage
- 1 cup Sliced Radishes
- 1 lemon
Optional: 1 tin of Beans (any kind)
- If you are using tofu, you can use this method to press the tofu about an hour before you are going to use it.
- Rinse dried peppers, remove stems and seeds, and soak in hot water for about 20 minutes.
- When soft, blend peppers in 2-3 Tbs of soaking water with garlic and 1 tsp oregano until very smooth. Add more soaking water as needed, this step may take a while.
- In a medium pot, saute onions for about 2 minutes.
- If you are using a faux chicken or tofu, saute these for about 3 minutes.
- Add broth and small portions of chile mixture at a time to your liking.
- Add hominy.
- Add salt to taste.
- If you’re using beans, add them now.
- Heat through for about 15-20 minutes on medium heat.
- Serve in a bowl and add small amounts of cabbage, diced onion, and radish.
- Add lemon (to taste) and dried oregano (to taste).
Initially, the aroma of the chile mixture was not how I remembered and I thought I had a fail on my hands. But once the hominy was added and everything was warmed through it smelled just like I remembered. The taste was pretty close to my dad’s, so all in all it was a success.