This was so good! My first time making it. Ingredients: ancho and guajillo peppers, Better than Bouillon no-chicken broth (i prefer it to the no-beef kind), garlic, lime juice, sweetener, cumin seeds, Chunk brand steaks (shredded), hominy, onion, topped with radish, cabbage, and cilantro
by JosieA3672
2 Comments
I bought the dried peppers from Walmart. To make the soup base tear off stems, de-seed the peppers, and then add them to a pan for a few minutes to soften them and intensify the flavors. Add them to a pot of heated broth and soak for about 15 minutes. Puree them and add back to pot with garlic, bay leaves, broth, cumin seeds, a little sweetener, lime juice. Separately pan fry some onion and put that in with the peppers. Adjust flavors (more sweet, less, more salt, etc). Add hominy and pan fried ‘beef.’ Top with cabbage, radish, cilantro. Optionally, add avocado and vegan sour cream.
Note, many pozole recipes don’t have lime juice, but I really, really, REALLY recommend it because it it complements the smoky complex flavors of the peppers. They balance each other, in my opinion. And sweetener isn’t traditional also, but i liked it a lot here.
Omg this looks so good! I’ve never heard of that steak, what store do you get it from?