Vegan Pozole Rojo Recipe with EZ Pozole Bomb
Servings 2
Ingredients
- 1/2 EZ Pozole Bomb
- 3 cups vegetable broth
- 1 can, 15 ounces white hominy, drained and rinsed
- 1 tablespoon olive oil
- 1/2 medium yellow onion, chopped
- 1/2 cup chopped bell peppers, red, green, or a mix
- 2 garlic cloves, minced
- 1 medium carrot, sliced
- 1/2 cup pinto beans, cooked and drained
- 1 bay leaf
- 1/2 teaspoon Mexican oregano
- Salt and pepper to taste
- Juice of 1/2 lime
Instructions
- Heat olive oil in a medium pot over medium heat. Add the chopped onion and bell peppers, and sauté for 3–5 minutes until softened.
- Add the garlic and carrots, and cook for another 2 minutes until fragrant.
- Add the vegetable broth and EZ Pozole Bomb to the pot. Stir until the seasoning bomb fully dissolves and creates a flavorful broth.
- Add the hominy, pinto beans, bay leaf, and Mexican oregano. Bring the pozole to a gentle boil.
- Reduce the heat and simmer uncovered for 25–30 minutes, allowing the flavors to blend together.
- Remove the bay leaf, then season with salt, pepper, and fresh lime juice to taste.
- Serve warm with your favorite toppings and enjoy a hearty, comforting bowl of vegan pozole rojo.
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