Vegan Chicken Pozole
4 cups boiling water
1 1/2 cubes vegan chicken bouillon
4 cups vegan chicken strips, diced or shredded (I use Morning Star)
2 tablespoons olive oil
3/4 cup carrots, shredded
10 cloves garlic, minced
1 1/2 cups salsa (I use garlic cilantro)
29 ounces white hominy, drained
1/2 tablespoon oregano
1. Add bouillon to water, and let dissolve. Cook chicken as directed on the package; set aside.
2. Heat oil in pot over medium-high heat. Add carrots and cook for 1 minute. Add garlic, cook and stir for 1 minute.
3. Add salsa, cook and stir for 1 minute. Add broth, hominy, and oregano, then bring to a boil.
4. Reduce heat; simmer uncovered for 8 minutes or until carrots are tender. Stir in chicken, heat for a minute. Ladle in bowls then add desired garnishes.
Source of recipe: This is one of my wife's favorite meals. She could no longer have it because of the meat factor. So, we came up with a way to make it vegan.
SO HOW'D IT GO?
Amy, I think I used La Victoria Fire Roasted Diced Green Peppers and Old El Paso mild enchilada sauce. You can find either at any grocery store.
I used fresh oregano but the enchilada sauce was KEY to the awesome flavor.( Good call Mercy95). I also added some diced chilies and an onion and let it all simmer for about 20 min making the whole process only 30 minutes! Very yummy and hearty and I'll make it again!
what brand did you use?
I used fresh oregano but the enchilada sauce was KEY to the awesome flavor.( Good call Mercy95). I also added some diced chilies and an onion and let it all simmer for about 20 min making the whole process only 30 minutes! Very yummy and hearty and I'll make it again!
stir fried some tofu in olive oil, added onions and cumin. and used enchilada sauce in stead of salsa....DELICIOUS!!!!