Cinco de Mayo Recipe: Vegan Pozole
On Cinco de Mayo, The Humane League is celebrating the big progress for animals in Mexico so far, including cage-free commitments from Grupo Bimbo and Burger King's parent company, Restaurant Brands International! Along with driving forward our cage-free campaign, we are also excited for our immediate plans to meet with several restaurants in the country to discuss introducing vegan options on their menus. As more and more people in Mexico are beginning to show interest in plant-based lifestyles, we are excited to share a vegan version of the classic dish Pozole!
Want to wow your friends at your Cinco de Mayo party tonight? Whip up this delicious recipe created by The Humane League's own Gustavo Olvera!
2 cups mushrooms
2 kg of pre-cooked hominy
1/2 kg of beans soaked
2 heads garlic
2 ancho peppers
2 güeros peppers without the tail (or banana peppers)
4 guajillo peppers (or New Mexico chiles)
1/2 bunch cilantro
3 kg of chopped plant-based chicken (Beyond Meat, Gardein, Tofurky, and Upton's Naturals all make good options)
1 medium onion, cut into 4 pieces
Salt to taste
Vegetable bouillon powder to taste
How to cook
Fill a steamer pot halfway with water and bring to boil. When boiling, add the corn and beans. Cook the peppers and blend with the garlic and onions. Pour liquefied chilies in the food steamer. Add the cilantro and the mushrooms and cook the corn until it almost burst. Add your choice of plant-based chicken. When the corn pops, add the vegetable powder and salt. Simmer a few minutes. Remove from heat.
You can enjoy the Pozole with tortilla chips and slices of avocado.