Pozolito

Ingredients:

• deseeded and boiled cascabel peppers
• 1 boiled ancho pepper
• about 1 cup of the water used to boil the peppers in
• 1 garlic clove
• salt to taste and blend until smooth.

Instructions:

1. In a separate pan sauté your mushrooms/jackfruit (about 1-2 cups) for a few minutes with some fajita seasoning and dash of oregano.
2. Add in your hominy (1-2 small cans) last and saute for 1-2 min.
3. In your @crockpot slow cooker add in 5-6 cups of veggie broth, the cooked veggies, the red salsa add gradually according to how spicy you enjoy your pozole and mix.
4. Cook on high for 4-6 hours or on low for 6-8 hours. Manual warm setting keeps food warm until it’s time to eat. Adjust salt to your liking.
5. In a separate pan sauté your mushrooms/jackfruit (about 1-2 cups) for a few minutes with some fajita seasoning and dash of oregano. Add in your hominy (1-2 small cans) last and saute for 1-2 min.
6. In your @crockpot slow cooker add in 5-6 cups of veggie broth, the cooked veggies, the red salsa add gradually according to how spicy you enjoy your pozole and mix.
7. Cook on high for 4-6 hours or on low for 6-8 hours.
8. Manual warm setting keeps food warm until it’s time to eat. Adjust salt to your liking.

Recipe by: @netocraves