29m$21.42Mexican-Inspired Mushroom Pozole Rojo
A quick vegan pozole-inspired meal with white hominy and cremini mushrooms in a rich red chile broth, finished with shredded green cabbage and fresh lime.
- Cuisine
- Mexican-inspired
Shopping options
Vegan canned red enchilada sauce
2 Cup
Siete Red Enchilada Sauce
53%
Cremini mushrooms, pre-sliced
16 Ounce
Kroger® Sliced Baby Bella Mushrooms BIG DEAL!
67%
Ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Vegetable oil
2 Tablespoon
Kroger® 100% Pure Vegetable Oil
3%
Yellow onion, diced
1 Cup
Diced Yellow Onions Fresh Cut In Store Daily
50%
Dried oregano
2 Teaspoon
Kroger® Oregano Leaves Shaker
4%
Garlic, minced
3 Count
Spice World Minced Garlic 4.5 oz
7%
Canned white hominy, drained and rinsed
6 Cup
Bush's White Hominy 15.5 oz
81%
Green cabbage, shredded
3 Cup
Green Cabbage
20%
Vegetable broth
4 Cup
Kroger® Vegetable Broth
76%
Limes, cut into wedges
3 Each
Fresh Large Limes - Each
100%
Cost Summary
· only what you use
per serving · 6 servings
Cook this recipe
- canned white hominy-6 cups
- vegetable broth-4 cups
- pre-sliced cremini mushrooms-16 oz
- minced garlic-3 cloves
- green cabbage-3 cups
- vegan canned red enchilada sauce-2 cups
- yellow onion-1 cup
- vegetable oil-2 tablespoons
- dried oregano-2 teaspoons
- ground cumin-1 teaspoon
- limes cut into wedges-3 each
Dice the onion, mince the garlic, and cut the limes into wedges. Drain and rinse the hominy in a colander. Measure the remaining ingredients so they are ready to add.
Keep fingers tucked away from the knife blade while preparing the vegetables.
Use caution when opening cans because their cut edges can be sharp.
Heat the vegetable oil in the large pot over medium-high heat. Add the onion and mushrooms and cook for 5 to 6 minutes, stirring occasionally, until the mushrooms are softened, beginning to brown, and have released most of their liquid.
Use caution around the hot oil to avoid splatter burns.
Add the garlic, oregano, and cumin. Stir continuously for about 30 seconds, just until fragrant.
Stir in the red enchilada sauce, vegetable broth, and hominy. Bring the broth to a boil over medium-high heat, about 4 to 5 minutes. Reduce the heat and simmer uncovered for 6 minutes, stirring occasionally.
Stir the hot pozole carefully to prevent splashing.
Remove the pot from the heat and ladle the pozole into six bowls. Top each serving with shredded cabbage and serve with lime wedges for squeezing.
Use oven mitts when handling the hot pot.
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