Red Pozole… Just Kidding!! It’s April Fools’ Day! 😂 But this is my version of the vegetarian red pozole that the lovely @Rachael Ray made a while ago. Although this recipe is really good, it is far from an authentic pozole, and that’s why the Mexican/Latino community got crazy about it. As a Mexican, I won’t call it a pozole as she did, but Mexican Vegetable Chili would be a better name for it. And because it is really good, here is the recipe. Mexican Vegetable Chili Ingredients: 1/4 cup of olive oil 1/2 white onion, diced 3 garlic cloves, minced 1 tsp of salt 1/2 tsp of black pepper 1 tbsp of paprika 1 tbsp of chili powder 2 tsp of Mexican oregano 2 full spoons of chipotle in adobo puree 1 jalapeño, diced 1/4 of a bell pepper, diced 1 Roma tomato, diced 1.5 l of chicken stock 2-15 oz cans of pinto beans 1-15 oz can of hominy 1-15 oz can of corn 1-10 oz can of enchilada sauce 1-15 oz can of tomato sauce 1 lime, the juice for toppings tortilla chips, red onion, cotija cheese, pickled jalapeños, sour cream, and chopped cilantro. Preparation: In a pot on medium heat, add the olive oil and onion and cook for about two minutes, then add the garlic, salt, and all the spices; stir and cook for about two minutes; add the chipotle puree and cook until the onions are soft. Add the jalapeño, bell pepper, tomato, and chicken stock, stir, and add the cans; cover with a lid and cook for 10 minutes; squeeze the lime in the soup right before serving. #recipe #aprilfools #pozole #rachaelray #vegetarian #mexicanfood #chilli #homecook #cooking #comfortfood #tiktokcooks #nowayjosemyway