Mealtime Monday: Pig-Free Pozole

Vegetarian pozole

In the spirit of last week’s On Being Vegetarian in Mexico, I bring you a heaping bowl of vegetarian posole (also spelled pozole) dished up in Zapopan, Mexico.  Traditionally, posole is made from hominy (corn kernals treated with lime or wood ash) and pork.  At this restaurant in Zapopan (a suburb of Guadalajara) the hominy remains but the pork is replaced with heaps of mushrooms.  Oh, and the broth, which is usually made from red chiles, becomes spinach-based.  On the side there was shredded lettuce and lime to garnish the soup, and my glass of horchata can be seen too.

You can try vegetarian posole at Fonda Gabina Escolastica at Javier Mina #237 in Zapopan (there is a street with the same name in central Guadalajara- you will not find this restaurant there!).  

You can get Mealtime Monday updates directly in your Facebook feed!  Just click the button to your right and “Like” us!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s