February 19, 2016 I woke up and said, “Pozole it is!” assuming that I had all of the ingredients (and patience) to make it properly (to which I absolutely didn’t). I said, “screw it, let’s see what we’ve got in this ol’ cupboard of mine.” 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!

Ingredients

20 Minutes

  • 1 lb of cubed seitan (optional)

  • 2 tablespoons olive oil
  • 1 yellow onion
  • 15 cloves of garlic – 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 – mixed with the water listed below – don’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 jalapeño, hot
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • Salt and pepper
  • 1 bay leaf (optional)

Preparation

6 Hours    

  1. 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.

  2. Add diced onion and 10 cloves of minced garlic. Sauté 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.
  3. Transfer to a slow cooker on high heat. Add red Guajillo chili sauce, enchilada sauce or chili rojo mixture, vegetable stock, jalapeño, hominy (drained), 5 whole garlic cloves, cumin, oregano, and bay leaf (optional).
  4. 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.

  5. Add seitan during the final hour of cooking, if using.

  6. Salt and pepper to taste before serving.
  7. Garnish: sliced radishes, lime wedges, grated cabbage, warm tortillas.

Additional Cooking Instructions

Did you try this recipe? Or have questions? Comment below!

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