February 19, 2016 I woke up and said, â€œPozole it is!â€ assuming that I had all of the ingredients (and patience) to make it properly (to which I absolutely didnâ€™t). I said, â€œscrew it, letâ€™s see what weâ€™ve got in this olâ€™ cupboard of mine.â€ It came out GREAT. I hope you like it! But be aware that it is SPICY.
This recipe was created before I transitioned vegan, and has since been modified cruelty-free. I enjoy it most without meat substitute, but I have included instructions for seitan. Let me know what you think!
1 lb of cubed seitan (optional)
- 2 tablespoons olive oil
- 1 yellow onion
- 15 cloves of garlic â€“ 10 minced, 5 whole
- 1 (12 oz) can of Herdez Red Guajillo Chili cooking sauce
1/4 packet of Fernandez Chili Rojo powder (this is a local product used to make your own Red Chili or Enchilada sauce â€“ mixed with the water listed below â€“ donâ€™t have this? Substitute for 1 1/2 cups of your favorite enchilada sauce)
- 1 1/2 cups of water (omit if using a pre-made enchilada or red chili sauce)
- 4 cups vegetable broth
- 2 (30 oz) cans of white or yellow hominy, drained
- 2 (4 oz) cans of diced jalapeÃ±o, hot
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- Salt and pepper
- 1 bay leaf (optional)
If using, season seitan with salt, pepper, garlic, thyme and chili powder. Sear in olive oil for approximately 1 minute. Set aside until the last hour.
- Add diced onion and 10 cloves of minced garlic. SautÃ©Â for another 2 or 3 minutes, until onion is translucent. Adjust the heat as necessary, to ensure that the onion or garlic do not burn.
- Transfer to a slow cooker on high heat. Add red Guajillo chili sauce, enchilada sauce or chili rojo mixture, vegetable stock, jalapeÃ±o, hominy (drained), 5 whole garlic cloves, cumin, oregano, and bay leaf (optional).
- Cook on high for 6 hours or 10 on low. Note: I actually cooked mine for 4 hours on high and 3 hours on low.
Add seitan during the final hour of cooking, if using.
- Salt and pepper to taste before serving.
- Garnish: sliced radishes, lime wedges, grated cabbage, warm tortillas.