Pozole is a Mexican dish (here in a vegetarian version) which varies strongly throughout the different regions. It’s actually a stew to which you add vegetables of your choice. The base is always a special kind of corn (cacahuazintle) you mostly find online or in specialist supermarkets, but you can replace it with white beans, too. This recipe serves 2.
25g dried chiles
1 garlic clove
500ml vegetarian stock
1/2 small onion
400g corn cacahuazintle /white beans
1/4 romaine lettuce
1.5 ripe avocados
1 fresh chile, medium hot
Tostadas (similar to tacos)
Boil the chiles guajillos with the peeled garlic clove in the broth until the chiles are tender. Blend all in a mixer and put it aside.
Roast the onion and mushrooms in oil. When soft, douse with the mixed chilli sauce and dash with some water (about 300ml). Stir in the corn (or white beans).
Now let the stew cook for 15 minutes. If you feel the sauce is getting to thick, add some more water.
In the meantime wash the salad and cut it into 1cm wide strips. Finely slice the radishes, chop the onion and half the lime. Cut the avocado in thin slices and the fresh chile in fine strips. Put all these ingredients (also oregano) in little bowls. Put the tostadas on a plate or bread basket.
When you serve the stew, everyone can add the ingredients to their taste from the bowls.