VEGETARIAN MUSHROOM POZOLE RECIPE: A MEATLESS VERSION OF MEXICO'S CLASSIC DISH FOR SEPTEMBER 15TH
INGREDIENTS:
- 1 POUND DRIED HOMINY, RINSED AND DRAINED
- 2 TABLESPOONS VEGETABLE OIL
- 1 ONION, CHOPPED
- 3 CLOVES GARLIC, MINCED
- 8 OUNCES MUSHROOMS (SUCH AS CREMINI, SHIITAKE, OR A COMBINATION), SLICED
- 2 TEASPOONS GROUND CUMIN
- 1 TEASPOON SMOKED PAPRIKA
- 1/2 TEASPOON GROUND CORIANDER
- 1/4 TEASPOON CAYENNE PEPPER
- SALT AND PEPPER, TO TASTE
- 4 CUPS VEGETABLE BROTH
- 2 CUPS WATER
- 2 TABLESPOONS CHOPPED FRESH CILANTRO
- LIME WEDGES, FOR SERVING
INSTRUCTIONS:
- RINSE THE HOMINY AND SOAK IT IN WATER FOR AT LEAST 8 HOURS OR OVERNIGHT. DRAIN AND RINSE THE HOMINY AGAIN.
- HEAT THE OIL IN A LARGE POT OVER MEDIUM HEAT. ADD THE ONION AND COOK UNTIL SOFTENED, ABOUT 5 MINUTES.
- ADD THE GARLIC AND COOK FOR 1 MINUTE, UNTIL FRAGRANT.
- ADD THE MUSHROOMS AND COOK UNTIL THEY RELEASE THEIR LIQUID AND START TO BROWN, ABOUT 5 MINUTES.
- STIR IN THE CUMIN, SMOKED PAPRIKA, CORIANDER, AND CAYENNE PEPPER. COOK FOR 1 MINUTE.
- ADD THE HOMINY, VEGETABLE BROTH, AND WATER TO THE POT. BRING TO A BOIL, THEN REDUCE THE HEAT TO LOW AND SIMMER, COVERED, FOR 20-25 MINUTES, OR UNTIL THE HOMINY IS TENDER.
- SEASON THE POZOLE WITH SALT AND PEPPER TO TASTE.
- SERVE THE POZOLE HOT, GARNISHED WITH CHOPPED CILANTRO AND A SQUEEZE OF LIME JUICE.
✍️ El artículo presenta una receta de pozole vegetariano con hongos, una variante del tradicional platillo mexicano, y explora el origen y evolución del pozole en México.
👉 La receta de pozole vegetariano con hongos se prepara con maíz morado, hongos, chile, sazonador vegetal, ajo, cebolla y orégano.
👉 El pozole es un guiso emblemático de la cocina mexicana, reconocido por la Unesco como Patrimonio Cultural Inmaterial de la Humanidad.
👉 Existen varias variedades y tradiciones regionales del pozole en México, incluyendo pozole rojo, verde, frijol, seco, mariscos y maíz azul.
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#México #Jalisco #Sonora #Sinaloa #Hidalgo #Nayarit #Guanajuato #Tlaxcala #Michoacán #Zacatecas #Colima #food
