2 recettes for Vegan Red Pozol

Recipe 1: Vegan Red Pozol with Poblano Peppers

Ingredients:

• 2 cups of dried red corn kernels
• 3-4 poblano peppers
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon of cumin powder
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• 4 cups of vegetable broth
• 2 cups of water
• 1 can of black beans, drained and rinsed
• Fresh cilantro leaves for garnish

Instructions:

1. Soak the red corn kernels in water overnight.

2. Drain the soaked corn and place it in a large pot with the vegetable broth and water. Bring it to a boil and then lower the heat to a simmer. Cook the corn for about 2-3 hours or until it’s soft.

3. In a skillet, heat some oil and sauté the onion and garlic until translucent. Add the chopped poblano peppers and cook for another 5-7 minutes.

4. Add the sautéed vegetables to the pot with the corn. Season with cumin, oregano, salt, and pepper. Let it simmer for another 10-15 minutes.

5. Add the drained and rinsed black beans to the pot and let it cook for another 10 minutes.

6. Serve the Vegan Red Pozol in bowls, garnished with fresh cilantro leaves.

Recipe 2: Vegan Red Pozol with Spinach

Ingredients:

• 2 cups of dried red corn kernels
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon of cumin powder
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• 4 cups of vegetable broth
• 2 cups of water
• 1 bunch of spinach, chopped
• 1 avocado, sliced
• Lime wedges for serving

Instructions:

1. Soak the red corn kernels in water overnight.

2. Drain the soaked corn and place it in a large pot with the vegetable broth and water. Bring it to a boil and then lower the heat to a simmer. Cook the corn for about 2-3 hours or until it’s soft.

3. In a skillet, heat some oil and sauté the onion and garlic until translucent.

4. Add the sautéed vegetables to the pot with the corn. Season with cumin, oregano, salt, and pepper. Let it simmer for another 10-15 minutes.

5. Add the chopped spinach to the pot and let it cook for another 5-7 minutes.

6. Serve the Vegan Red Pozol in bowls, topped with sliced avocado and lime wedges on the side.