"I used a slow cooker, because I couldn't be at home.
I did it in the afternoon and at night it was ready. I put it on Max for 4 hours, then add the mushrooms and let it cook for another hour.
We ate it the next day and, I gave it another one heated, that is what we call (recalentado) it taste better the next day."
Vegan White Pozole Jalisco Style
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- Recipe Card
Prep time 10mins
Cook time 1hr
Serves or Makes: 6
Recipe Card
ingredients
- 2 lbs maiz (corn)
- 2 liters water
- 1 lb mushrooms
- 1 1/2 onion
- 6 garlic cloves
- Fresh Thyme, to taste
- Laurel (bay leaf)
- Fresh oregano, to taste
- Salt and freshly ground pepper, to taste
- To serve: Corn tostadas Lettuce/cabbage Avocado Chopped Onion Lime Macha sauce / sesame chili
Method
Step 1
Wash the corn and cook it in water, at max or high heat. Add bay leaf, oregano, thyme, onion and garlic. Cook until maiz is tender, it’ll pop like a flower. That’s when is cooked. Remove the bay leaf and mash the garlic, add to the pot.
Step 2
In a very hot pot, roast the mushrooms “DO NOT ADD LIQUIDS” (previously washed, dried and chopped). When they are well roasted, they will sweat. It's time to season with salt, pepper and lots of fresh rosemary, add to the pozole.
Step 3
Adjust salt or water if you need more broth.
Step 4
Simmer over low heat for at least 1 hour more.