How To make Hominy (Vegan)

Mexican Pozole recipe #veganrecipes #chefjoya #soupseason

I call it a soup even though it’s a stew ????????‍♀️ but just make it delicious so everyone can agree.

Find the recipe below:

Pork substitute
Jackfruit, TVP, or Mushroom
Sear off in olive oil, and season with vegan pork or ham bouillon, vegan Worcestershire sauce, chili powder, and complete seasoning. Cook until the desired substitute is done.

Soup ingredients
6 Guajillo Peppers and 6 Ancho Chili peppers deseeded and softened in boiling water for 10 mins
5 cloves garlic
1/2 white onion
1 tsp or more Mexican oregano
Vegetable bouillon
Vegan chicken bouillon
6 cups water
Bay leafs
Complete seasoning
Salt & pepper to taste
3 15oz cans hominy drained and rinsed
2 tbsp lime juice

Bring 6 cups of water to a boil and add in bouillons, complete seasoning, and bay leaves. Add peppers, onions, garlic, mexican oregano, and salt and pepper to a blender. Add in 4 tbsp of the boiling water. Blend well and pour pepper mixture into a mesh strainer over the boiling water and press the mixture through.
Add in hominy and pork substitute and cook for 15 mins. Add lime juice and Remove bay leaves before serving. Check for flavor and seasoning as needed

Toppings
Lime
Cilantro
Green onion
Radishes
Cabbage or lettuce
Tostadas or tortillas
Jalapeños

#veganrecipes #pozole #soup #SpanishHeritagemonth #mexicanfood #plantbased #dinnerideas

Mexican Hominy #shorts

Mexican Hominy #shorts
#mexican #hominy #soup

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Rick Makes Pozole Verde (Mexican Stew) | From the Test Kitchen | Bon Appétit

Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pozole verde with chicken, a Mexican stew that features pozole corn. We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Veracruz-Style Hominy | Delicious Vegan and Gluten-Free Dinner

#mexicanfood #vegan #glutenfree

A delicious and simple side dish or plant-based main course of plump hominy made a la Veracruzana or Veracruz-style with tomatoes, green chilies, green olives, capers, and parsley. Meet your new favorite healthy hominy recipe. Vegan and gluten-free!


You know I LOVE Mexican food. If you are looking for recipes that are guaranteed to work, be delicious, and never complicated, make sure you visit my website for this tasty recipe PLUS loads more! ????

◽️RECIPE:

Pssst!! Oh and here's the coconut-cilantro rice recipe:

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Chef Kate Ramos from ¡Hola! Jalapeño will show you how to make this super delicious Veracruz-Style Hominy that you will LOVE!


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Hominy & Cheese Casserole

Hominy & Cheese Casserole in just 30 minutes...super easy and delicious! ????Check out one of our favorite recipes. #ViveLaTradicion

How to make Mexican Vegan Hominy Guisado/Stew

Hello & welcome to the Views Kitchen! On today's meatless Monday we will be showing you how to transform your hominy into an easy flavorful guisado/ stew. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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????????Many of the items used in the video are on our Amazon Store Front. Link Below
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Ingredients
Oil
1 Tbs Vegan butter
2 cups hominy (canned)
2 chopped Roma tomatoes
1 1/2 cup pinto beans or 1 can of pinto beans
1 chopped Anaheim pepper or poblano
1/2 chopped medium onion
2 garlic cloves
Cilantro to taste
2 Tbs Osen Vegetable soup & seasoning mix (or your favorite veggie bouillon -adjust to taste)
1 1/2 cup warm water (suggestion stated in recipe video :)
1 Tsp black pepper
Pinch of salt
1/2 Tbs Mexican Orégano
This recipe pairs well with naan bread. Please let us know in the comments what you’ll be pairing this hominy guisado with.

If you enjoy chicken bouillon use 1/2 Tbs chicken bouillon and adjust to taste ????
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???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video